Thai Sweet Potato Fish Cakes
Preheat oven to 180°C/356°F.
When the potatoes are ready, halve them and scoop out the flesh.
Add the flesh to a bowl with ginger, crushed lemongrass, a grated red chilli, chopped coriander, soy sauce, 3 chopped spring onions and the juice of a lime.
Once firm, mould the mixture into cakes. Dip the cakes in plain flour followed by beaten egg and then breadcrumbs. Arrange the cakes on a baking tray. Drizzle olive oil on top and sprinkle on some salt. Place in the oven for 35 minutes until golden.
Serve the fish cakes on top of the crushed peas, sprinkle over some lemon juice and enjoy!