Sweet Potato and Dill Tuna Patties (AIP/Paleo/Whole30)

These sweet potato and dill tuna patties make a quick and easy meal to have on busy nights! Plus they’re egg free, paleo, AIP and whole30!

Since my sweet potato salmon patties are a reader favourite, I wanted to make a tuna version and dill just seemed like a good fit!

Dill is one of my all time fave flavours! I mean, it’s such a great herb. So many different uses – pickles, dressings, salads, seasoning, the list goes on! And I gotta say, it is perfect in these patties because they taste pretty darn good, if I do say so myself!

What you need to make this recipe


You can really use any canned tuna in this recipe. You could also use canned salmon as this recipe is based on my salmon patties.

Sweet Potato

I use orange sweet potato in this recipe, but white sweet potato would also work!

You can use leftover baked sweet potato OR nuke it in the microwave until cooked! You only need 1/2 cup cooked and mashed up.


Because onion adds SO much flavour! But you could omit if you don’t tolerate it or prefer not to eat it.


Fresh dill is what I used, but I’m thinking you could also use dried dill. I would cut the amount to 1-2 teaspoons though.


You only need a tablespoon of lemon juice, fresh is best!

Coconut oil

Softened or melted coconut oil.

Tapioca Starch

Tapioca starch acts as the binder along with the sweet potato.


Water is needed to aid the tapioca starch with binding! The tapioca starch simply needs to be whisked into water before adding it to the patty mixture.


Salt for a little extra seasoning!

Sweet Potato and Dill Tuna Patties (AIP/Paleo/Whole30)

Yield: 4 Patties

Sweet Potato and Dill Tuna Patties (AIP/Paleo/Whole30)

Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes

These sweet potato and dill tuna patties make a quick and easy meal to have on busy nights! Plus they're egg free, paleo, AIP and whole30!


  • 1 can of tuna
  • 1/2 cup of cooked sweet potato, mashed*
  • 2 tbsp white onion, chopped
  • 2 tbsp fresh dill, chopped
  • 1 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tbsp tapioca starch
  • 1/2 tsp salt
  • Coconut oil for frying


    1. Drain liquid from can of tuna.
    2. In a medium mixing bowl, mix together tuna, mashed sweet potato, white onion, dill, lemon juice, coconut oil, and salt. Set aside.
    3. In a small bowl, whisk together tapioca starch and water until the starch dissolves. Add to tuna mixture and mix until incorporated.
    4. Form mixture into 4 patties.
    5. Add coconut oil (I usually use 1/2 tbsp to 1 tbsp) to frying pan and heat over med heat. Once oil is hot add patties.
      Brown on each side (approx 3-4 minutes per side).
    6. Enjoy!


*If I don’t have any cooked sweet potato on hand, I bake one in the microwave. First prick the sweet potato then microwave on high for 3-4 minutes or until tender and able to mash.


  1. Jamie Carson

    These are delicious. I’ve made them twice already. Thanks so much for the recipe!

  2. Hi Rebecca. I love your recipes! I’ve made the tuna patties twice now and both times the insides don’t cook. The outsides crisp up nicely but inside stays mushy. The 2nd time I made them smaller and flatter on lower heat but still mushy. Any suggestions??

    • hmm well they shouldn’t be cold and goopy, but I would say they do stay a little bit mushy once cooked because of the sweet potato that’s used.

  3. I can’t have tapioca or cassava, what can I switch it with?

  4. I made these tonight and really enjoyed them. I have never eaten crab cakes/ fish patty’s before so I stepped out of my comfort zone to make these and I am glad I did! I made extra mashed sweet potatoes which I am saving for another meal and my grandson’s baby food!

  5. Made this for dinner & meal prepped 2 more meals worth. I don’t have dill, but they still came out delicious! Ended up using arrowroot starch in a pinch & the texture was still very good. Grilled up beautifully. Thanks so much for this recipe! My non-AIP family loved these too (hooray! 🎉)

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