Fish and Kumara Cakes with Lime Aioli and Slaw

Steps

1. oven to 210°C. Line two oven trays with baking paper
2. Toss kumara with kumara spice mix and a drizzle of oil on first prepared tray. Season with salt and bake for 16–18 minutes, until tender. While kumara is cooking, pat fish dry with paper towels and remove any remaining scales or bones. Place fish on second prepared tray and season with salt.
3. Bake fish (on rack above kumara) for 7–8 minutes, until cooked through. While kumara and fish are cooking, finely slice both measures of spring onion (keeping white and green parts separate). Mix all lime aioli ingredients in a bowl and season with pepper. Set cooked fish aside to cool slightly.
4. Prepare the slaw. Finely slice cabbage; peel and grate carrot; cut pear into quarters lengthways, remove core and thinly slice. Toss all in a large bowl, along with all remaining slaw ingredients, until combined. Season to taste with salt and pepper.
5. Add cooked kumara to a large bowl and mash until smooth. Flake fish into bowl and fold through kumara with first measure of spring onions and lime zest. Using a quarter cup measure, scoop out mixture and roll into balls. Roll in breadcrumbs then flatten slightly into small cakes, about 2cm– thick.
6. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook fish and kumara cakes, in batches, for 1–2 minutes each side, until golden and warmed through. Remove from pan and set aside to keep warm. Wipe out pan and add another drizzle of oil between batches
7. Divide fish and kumara cakes between plates, serve slaw on the side and drizzle with lime aioli. Garnish with remaining spring onion.