Method

• 1.
  To make the fish cakes, prick sweet potato all over with a fork and enclose in plastic wrap. Microwave on high, turning halfway, for 12 minutes or until tender. Coarsely mash with a fork, spread onto a tray and freeze for 20 minutes or until completely cooled.
• 2.
  Place fish and 1 tsp salt flakes in a food processor and pulse until finely chopped. Add sweet potato and finely chopped spring onion, then pulse to combine. Shape 1/3 cup (85g) sweet potato mixture into 7cm rounds, transfer to a tray and chill until needed (fish cakes can be stored, frozen between sheets of baking paper in an airtight container, for up to 3 months).

• 3.
  For the ginger and soy dressing, whisk ingredients in a bowl until combined (dressing can be stored, chilled in an airtight container, for up to 3 weeks).
• 4.
  For the sesame furikake, combine all ingredients in a bowl (sesame furikake can be stored, at room temperature in an airtight container, for up to 1 month).
• 5.
  When ready to serve, heat 2cm oil in a frypan over medium-high heat. In batches, cook fish cakes for 3 minutes each side or until cooked through. Remove with a spatula and drain on paper towel for 2 minutes.
• 6.
  To make the Japanese-style slaw, toss shredded spring onion, daikon, savoy cabbage, avocado, herbs, ginger and half the sesame furikake in a bowl.
• 7.
  Arrange fish cakes on a serving platter with salad and dressing alongside. Sprinkle fish cakes with salt flakes and remaining sesame furikake to serve.