Food of the month

Sweet potato fish cakes with Japanese-style slaw

• 750g whole sweet potato, peeled • 1kg skinless snapper fillets, pin-boned, cut into 2cm pieces • 3 spring onions, 2 finely chopped, 1 shredded • Sunflower oil, to shallow-fry • 100g daikon, shredded • 1/4 savoy cabbage, shredded • 2 small avocados, cut into thick wedges • Mint leaves, coriander leaves and pickled ginger, to serve

GINGER & SOY DRESSING

• 2 tbs light soy sauce • 2 tbs pickled ginger juice (from jarred pickled ginger) • 2 tsp sesame oil

SESAME FURIKAKE

• 2 nori sheets, crumbled • 1/2 tsp sesame oil • 2 tsp toasted white sesame seeds

1. To make the fish cakes, prick sweet potato all over with a fork and enclose in plastic wrap. Microwave

on high, turning halfway, for 12 minutes or until tender. Coarsely mash with a fork, spread onto a tray and freeze for 20 minutes or until completely cooled. 2. Place fish and 1 tsp salt flakes in a food processor and pulse until finely chopped. Add sweet potato and finely chopped spring onion, then pulse to combine. Shape 1/3 cup (85g) sweet potato mixture into 7cm rounds, transfer to a tray and chill until needed (fish cakes can be stored, frozen between sheets of baking paper in an airtight container, for up to 3 months). 3. For the ginger and soy dressing, whisk ingredients in a bowl until combined (dressing can be stored, chilled in an airtight container, for up to 3 weeks). 4. For the sesame furikake, combine all ingredients in a bowl (sesame furikake can be stored, at room temperature in an airtight container, for up to 1 month). 5. When ready to serve, heat 2cm oil in a frypan over medium-high heat. In batches, cook fish cakes for 3 minutes each side or until cooked through.

Remove with a spatula and drain on paper towel for 2 minutes. 6. To make the Japanese-style slaw, toss shredded spring onion, daikon, savoy cabbage, avocado, herbs, ginger and half the sesame furikake in a bowl. 7. Arrange fish cakes on a serving platter with salad and dressing alongside. Sprinkle fish cakes with salt flakes and remaining sesame furikake to serve.

Brother Derrick A. Butts