Sweet potato muffin

 12 cakes:

3 tablespoons melted coconut oil 
10 ounces canned albacore tuna packed in water, drained
One white onion, thinly sliced 

1/4 c homemade salsa blended
1⅓ cup mashed baked sweet potato I boiled and shredded
finely grated zest from ½ medium lemon
1 tablespoon minced jalapeño pepper 
2 large eggs
½ teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 medium lemons, cut into wedges (optional)
what you do:

Preheat the oven to 350°F, and use hand to grease a 12-cup regular sized muffin tin with one tablespoon of melted coconut oil.

Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.

Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin. I cooked quinoa to roast on top.

…flip everything upside-down,. and tap them gently