Sweet potato fish cakes with slaw

1 Steam, boil or microwave kumara for 8–10 minutes, or until just tender. Drain well and transfer to a bowl. Mash roughly with a fork and set aside to cool.

2 Steam or grill fish for 6–8 minutes, or until just cooked through. Set aside to cool then flake fish with a fork.

3 Meanwhile, spray a medium non-stick frying pan with oil and set over medium heat. Gently cook onion for 5 minutes, or until softened. Add garlic, lemon zest and oregano. Cook, stirring, for 1 minute, or until fragrant. Set aside to cool.

4 In a medium heatproof bowl add couscous and boiling water. Stir until well combined, cover and set aside to steam for 3 minutes. Fluff and separate couscous grains with a fork then transfer to a large plate.

5 In a large bowl add cooled kumara, fish and onion mixture. Season with pepper and stir until well combined. Using your hands, shape mixture into 8 x 2cm-thick patties. Press each fish cake gently into couscous to coat on both sides.

6 In a large salad bowl whisk soy sauce and lemon juice with 1 teaspoon of the oil. Add coleslaw, toss to combine and set aside.

7 Heat remaining oil in a large non-stick frying pan over a medium-high heat. Cook fish cakes for 2–3 minutes each side, or until golden brown. Serve fish cakes with coleslaw and lemon wedges.