Fish Cakes with Kumara

• 2 whole White Fish Fillets
• 3 whole Kumara (sweet Potatoes), Peeled And Cubed
• 1/2 bags (6 Oz. Bag) Baby Spinach Leaves
• 3 stalks Green Onion, Finely Chopped
• 1 whole Red Chili Pepper, Seeded And Chopped
• 1 whole Lemon, Juiced And Rind Grated
• 1 whole Egg, Whisked
• 1/2 cups Bread Crumbs

1. Preheat oven to 375 degrees F and cook fish fillets on a greased, foil-lined baking sheet for 1520 minutes (until flaky).
2. In the meantime, boil a pot of water with 1 teaspoon salt.
3. Add the sweet potato and cook until tender.
4. Add the baby spinach and cook for an additional minute.
5. Drain and mash thoroughly.
6. Flake the fish into a bowl and mix in onions, red chili, lemon rind and juice.
7. Mix the fish mixture with the mashed sweet potato.
8. Form into six cakes and chill for 30 minutes.
9. Finally, whisk the egg in one bowl and place bread crumbs in another.
10. Coat each cake with the egg and breadcrumbs.
11. Coat a griddle (or a frying pan) with cooking spray and cook the fish cakes on each side until browned (approximately 35 minutes per side).
12. Serve with lemon wedges.

whole kumara, stalks green onion, red chili pepper, lemon, egg, bread crumbs

Taken from tastykitchen.com/recipes/main-courses/fish-cakes-with-kumara/ (may not work)