Fish Cakes with Kumara

Preheat oven to 375ºF and cook fish fillets on a greased, foil-lined baking sheet for 15–20 minutes (until flaky). In the meantime, boil a pot of water with 1 teaspoon salt. Add the sweet potato and cook until tender. Add the baby spinach and cook for an additional minute. Drain and mash thoroughly.

Flake the fish into a bowl and mix in onions, red chili, lemon rind and juice. Mix the fish mixture with the mashed sweet potato. Form into six cakes and chill for 30 minutes.

Finally, whisk the egg in one bowl and place bread crumbs in another. Coat each cake with the egg and breadcrumbs. Coat a griddle (or a frying pan) with cooking spray and cook the fish cakes on each side until browned (approximately 3–5 minutes per side). Serve with lemon wedges.