Kumara and pea fishcakes with greens

Instructions

1 In a bowl, place kumara and put in the microwave, or boil in a pot of water on the stove, for 15 minutes, or until tender. Add peas in last 3 minutes cooking time. Drain. Using a fork, mash roughly. Set mixture aside to cool.

2 In a large bowl, place cooled mixture and add salmon, spring onions, herbs and zest. Season with cracked black pepper and stir until well combined.

3 Using your hands, divide the mixture into 18 portions and shape into 1.5cm-thick patties. Sprinkle flour on a large plate and season with pepper. In a shallow bowl, whisk eggs. In a separate clean bowl, place breadcrumbs. Press each fishcake into the flour to coat, then dip into egg mixture and finally coat in breadcrumbs. Cover, then chill for 30 minutes to firm.

4 Preheat oven to 180°C. Line a large baking tray with baking paper. Place fishcakes on prepared tray and spray generously with oil. Bake for 30 minutes, or until golden and crisp, turning fishcakes halfway through cooking time. Serve with steamed greens and the lemon wedges.