Smoked Salmon, Sweet Potato & Avo Fish Cakes

• 1 onion, finely diced
• 3 garlic cloves, grated
• 2cm ginger, peeled and grated
• 2 cups roasted orange sweet potato, mashed
• 150g smoked salmon, thinly sliced
• 1 ripe avocado, diced
• Zest of 1 lemon
• Zest of 1 lime
• Handful of parsley and coriander, chopped
• 250 – 500ml (1 – 2 cups) flour, as needed
• Salt and black pepper, to taste
• Oil for deep frying

To Crumb the Fishcakes:

• 375ml (1 ½ cups) seasoned flour
• 2 eggs, beaten
• 500ml (2 cups) bread crumbs

Avocado Salsa:

• 1 ripe avocado
• 100g multi-coloured cherry tomatoes, quartered
• 1 small red onion, finely diced
• Zest and juice of 1 lemon
• 15ml (1 Tbsp) olive oil
• Salt and pepper, to taste

For the Fishcakes:

• Heat a frying pan with a dash of olive oil and fry the onion, garlic and ginger for about 3 – 4 minutes or until fragrant.
• Combine the fried onion mixture with the roasted mashed sweet potato, salmon, avocado, citrus zest, herbs, flour and seasoning.
• Form the fish cakes, making sure each one is roughly about 150g in size.
• Place in the fridge to rest for about 30 minutes.

To Crumb the Fishcakes:

• Dust the fish cakes in the flour and shake off excess, cover with egg and dust in breadcrumbs.
• Repeat the process twice with all the fish cakes.
• Place in the fridge until ready to fry.
• Heat the oil for deep-frying and fry the fish cakes in batches for about 5 -6 minutes or until cooked and golden brown. Drain on paper towel and season with salt while still hot

Avocado Salsa

• Combine all ingredients and season to taste. Set aside until needed for serving