Fish and Sweet Potato Cakes

Place sweet potato in a saucepan of cold salted water and bring to the boil. Continue to simmer until it has softened. Drain and mash.

Add drained tuna, spring onion, zucchini, curry paste and half of the coriander and mix well.

Divide mixture into four and, with wet hands, form patties. Sprinkle both sides with sesame seeds. Chill for 20 minutes.

Heat oil in a non-stick fry pan over medium heat. Cook patties for a few minutes each side or until golden.

Meanwhile combine dipping sauce ingredients and stir well.

Toss cabbage, carrots, remaining parsley and some extra lemon juice and divide between two plates.

Serve with cakes and dipping sauce.

Energy 1763kj Calories 422cal Protein 30g Fibre 7g Fat 21g Saturated Fat 4g Carbs 39g Sugar