Spicy sweet potato fishcakes with charred greens

• sweet potatoes↗3 large or 4 medium (520g) g

  3 large or 4 medium (520g)

• white miso paste↗1 tbsp tbsp
• ginger↗thumb-sized piece of

  finely grated

• red chillies↗2

  finely chopped

• garlic clove↗1

  crushed

• cumin↗½ tsp ground tsp

  ground

• lemon↗½

  juiced

• coriander½ small bunch of

  chopped

• salmon↗2 skinless

  skinless fillets (250g), finely chopped

• white fish2 skinless firm

  skinless firm fillets (250g), finely chopped

• smoked paprika↗2 tsp tsp
• dried breadcrumbs↗50g g
• plain flour↗50g g
• eggs↗2

  beaten

• vegetable oil↗1 tbsp tbsp

  plus 1 tsp

• long-stem broccoli↗400g
• soy sauce↗1 tbsp
• honey↗1 tbsp
• lemon↗

  wedges, to serve (optional)

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Put the sweet potatoes on a baking tray and roast for 1 hr until tender when pressed. Leave until cool enough to handle (around 20 mins), halve, then scoop out the flesh into a mixing bowl, discarding the skins.

2. 2

   Add the miso, ginger, chilli, garlic, cumin, lemon juice and coriander to the bowl and mash with a fork. Season well. Fold in the fish.

3. 3

   Mould into eight fishcakes (about 100g each) and put in the fridge to chill for around 15 mins to firm up.

4. 4

   Mix the smoked paprika with the breadcrumbs and some seasoning on a plate. Put the flour and egg in separate shallow bowls. Dip the fishcakes in the flour, egg, and finally the breadcrumbs to coat. Transfer to a baking sheet lined with baking parchment, drizzle with 1 tbsp oil and cook for 30-35 mins until cooked through and golden.

5. 5

   Meanwhile, blanch the broccoli in boiling salted water for 1-2 mins, then drain and leave to steam-dry. Heat a griddle pan to high, toss the broccoli in 1 tsp oil, then griddle for 2-4 mins until tender. Whisk the soy and honey in a bowl, then toss through the broccoli. Serve with the fishcakes and a wedge of lemon, if you like.