In a saucepan, parboil the sweet potatoes in salted water for 15 minutes or until soft when pierced with a fork. Remove and strain. Return to the saucepan and whilst hot, mash thoroughly to remove any lumps. Cover with a lid and set aside.

Using a steamer, steam the fish for 10 minutes or until cooked through. Remove and allow to cool. Shred the meat using a fork.

Add the shredded fish, NOMU Seafood Rub, breadcrumbs, tomatoes and parsley to the sweet potato mash. Season with NOMU Pink Salt to taste and stir to combine. Using your hands, shape a heaped tablespoon of the mixture into a ball and place on a floured surface. With the palm of your hand, gently flatten the ball into a patty and dust with flour.

Drizzle some Olive Oil in a frying pan over medium heat and fry each fish cake for 3 minutes on each side until cooked through on the inside and crispy on the outside. Serve warm with lemon wedges, tzatziki or hummus.