Healthy Sweet Potato Fish Cakes

Put fish, bayleafs and peppercorns into a frying pan and add the milk and bring to the boil, then simmer for 5 mins

Take off heat and leave fish uncoverend in pan for a further 10 mins to continue to poach in liquid

Peel and chop sweet potato into equal size small chunks

Put potatoes into water and bring to the boil and simmer for 10 mins until tender, then drain

Put potatoes back into the pan on a very low heat and mash with fork, adding the lemon zest, parsley and chives and season with salt and pepper

Take fish out of poaching liquid and break into large chunks and add into the potatoes, mixing lightly

Beat the egg and lightly flour a board

Divide the fish and potato mixture into 4 and shape into 4 shape cakes

Dip each fish cake first into the egg mixture, then lightly cover with flour and then onto the breadcrumbs evenly

Place in the fridge for at least 30 mins to set

Heat oven 200C/190C fan

Spray frying pan lightly with oil and over a medium heat gently cook for a couple of mins either side until slightly golden

Place on baking paper in oven for 20 minutes until fish cakes are cooked through

Serve together with the cooked beans and lemon wedges

TIP when making the fish cakes, it is easier if halfway through to wash off mixture sticking to hands