Serves: 4


·      500g firm white fish fillets (such as ling, hake), coarsely chopped

·      2x eggs, lightly whisked

·      1/2 cup fresh coriander leaves

·      1/2 cup cornflour

·      2 tablespoons fish sauce

·      2 tablespoons sweet chilli sauce

·      3 green shallots, ends trimmed, finely chopped

·      50g green beans, finely chopped

·      1/3 cup olive oil

·      Lime wedges, to serve

·      Sweet chilli sauce, extra, to serve

·      300g sweet potato, finely sliced

·      1 tsp cinnamon

·      Your choice steamed greens

    • Asparagus/Spinach/Brussel Sprouts/Broccolini OR

    • Simple side salad


·      Place sweet potato with a drizzle of olive oil in the oven and sprinkle with cinnamon. Bake for ~30 minutes on 180 degrees

·      In the mean-time place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and eggs, and process until well combined

·      Transfer the mixture to a large bowl. Add the shallot and beans and stir until well combined.

·      Heat the oil in a large frying pan over medium heat. Divide the fish mixture into 8 equal portions and flatten. Cook for 4 minutes each side or until golden brown.

·      Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.

·      Steam greens with a little water (30mL) for 5 minutes

·      Add 2xfish cakes + sweet potato + greens to plate

·      Devour!! 🙂