Cheddar Cheesy Sweet Potato Fish Cakes with a Chop Chop Salad

Pre-heat the oven to 180’C

Lay the fish on a piece of foil, season and drizzle with the lemon juice. Wrap the fish in the foil and bake for 15-20 minutes until cooked

Boil the potatoes in salty water for 20 minutes until soft.

White the potatoes are boiling, fry the onions and leeks in the butter for around 10 minutes until soft.

When the potatoes and the fish are cooked, mash them together with the onions and leeks until smooth. Stir in the grated cheese and season to taste.

Set up 4 plates; one filled with flour, one with the beaten egg and one with the breadcrumbs mixed with the dried herbs. The final plate is for you to place your finished fish cake.

Divide the mixture into 4 with floured hands and one at a time roll the cakes first in the flour, then the egg and finally coat with the breadcrumbs. Once complete, set in the fridge for 20 minutes to firm up.

Heat the oven to 200’C and bake the fish cakes on an oiled oven tray for 35-40 minutes, flipping halfway through.

Make the salad by combining all the ingredients. Mix together the dressing and the toss through the salad.

When the cakes are cooked, reduce the heat of the oven to low while you fry your eggs and then plate up and enjoy