Mexican-Style Smoked Fish Cakes with Chopped Salad and Chermoula

Steps

1. a small pot of salted water to the boil.
2. Cook kumara in pot of boiling water for 8-10 minutes, until very soft. While kumara cooks, flake smoked fish away from skin, removing any remaining bones, (discard skin, bones and dark meat). Flake fish into small pieces and place in a medium bowl.
3. Add corn, first measure of spring onion (white part), lime zest, coriander, salt and breadcrumbs to bowl with fish. Mix to combine and set aside.
4. Roughly chop lettuce; cut cucumber in half lengthways then thinly slice; thinly slice second measure of spring onion (green part). Add all to a medium bowl with lime juice, almonds and a drizzle of olive oil. Toss to combine, season with salt and pepper and set aside.
5. Drain kumara well, then mash (the kumara needs to be quite dry). Add mashed kumara to bowl with fish mixture, season with pepper and mix well to combine. Use a ¼ cup measure to scoop out mixture and shape firmly into patties, about 1.5cmthick.
6. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook fish cakes for 2-3 minutes each side, or until golden and warmed through, adding extra oil as needed. While fish cakes cook, combine all chermoula ingredients in a small bowl.
7. place Mexican-style smoked fish cakes and chopped salad onto a plate. Dollop with chermoula.