SWEET POTATO FISHCAKES WITH HERB YOGHURT

SERVES 4 AS A LIGHT MEAL PREPARATION: 20 MINUTES CHILLING: 60 MINUTES COOKING: 15-20 MINUTES

FISHCAKES

➧ 1 large sweet potato, peeled, cubed and cooked

➧ 2 cans (170g each) tuna in brine, drained

➧ 1 egg, beaten

➧ a handful fresh parsley, chopped

➧ a handful fresh coriander, chopped

➧ 30ml (2T) mayonnaise

➧ 80ml (¹⁄₃c) oats

➧ salt and freshly ground pepper

CRUMBS

➧ 125ml (½c) flour

➧ 2 eggs, beaten

➧ 250ml (1c) coarse breadcrumbs

➧ a little oil for drizzling

HERB YOGHURT

➧ 125ml (½c) plain full-cream yoghurt

➧ 30ml (2T) mayonnaise

➧ a handful mixed fresh herbs

➧ 1 garlic clove, grated

➧ a dash of lemon juice

➧ a pinch of salt

TO SERVE

➧ steamed vegetables

Grease the air fryer basket, wire rack or a baking sheet with nonstick spray.

1 Fishcakes Put the sweet potato cubes in a large mixing bowl and mash. Add the tuna, egg, parsley, coriander and mayonnaise and mix well.

2 Add the oats, then season with salt and pepper. Mix well, cover and leave to chill in the fridge for at least 30 minutes.

3 Divide the mixture into 6 equal parts and shape into fishcakes.

4 Crumbs Roll the fishcakes in the flour, dip in the egg and then carefully roll in the crumbs. Make sure they're covered all over. Repeat with the rest of the fishcakes, then transfer to a plate and chill for another 30 minutes.

5 Preheat the air fryer for 2-3 minutes at a temperature of 200°C. Put the fishcakes in a single layer in the basket, or on the wire rack or baking sheet. Fry for 10 minutes.

6 Drizzle or spray a little oil on the fishcakes and fry for another 5-10 minutes until golden brown and crispy.

7 Herb yoghurt Add all the ingredients to the bowl of a food processor and process until smooth.

8 To serve Serve the fishcakes with the steamed veggies and herb yoghurt.