Sweet potato, kale & cod fishcakes

THESE Moroccan-flavoured fishcakes can be made with other fish, too, such as salmon or trout. The sweet potatoes help bind them and are easy on the gut. They are delicious served with crunchy green salad or for breakfast, topped with a poached egg. SERVES 4 (340 calories)

700g sweet potatoes, peeled and chopped 30g kale, shredded 3 spring onions, finely chopped 1 tsp harissa paste 1 egg, beaten 260g cod fillets 3 tbsp buckwheat flour 2 tbsp olive oil STEAM the sweet potatoes for 6 minutes, then add the kale and steam for another 6-8 minutes, or until the potatoes are tender. Transfer the veg to a bowl and lightly mash them with a fork. Add the spring onions, harissa and egg and season well. Meanwhile, place the cod in a pan and cover it with water. Bring it to a simmer and cook for 4-5 minutes, until the flesh flakes away from the skin easily. Add the flaked fish to the veg, stirring well with a fork to mix all the ingredients together. With wet hands, divide the mixture into 8 fishcakes. Dust with a little flour and chill in the fridge for 20 minutes. When you’re ready to cook, heat the oil in a pan and fry the fishcakes for 3-4 minutes on each side, or until golden.