600g Ribaldo fish fillets
450g kumara (orange sweet potato)
2/3 cup chopped flat leaf parsley
2 green onions, thinly sliced
Tabasco
Cracked black pepper
½ cup plain flour
2 eggs, lightly beaten
2 cups fresh breadcrumbs, finely crumbed
Vegetable oil
Baby rocket, to serve

Dill Yoghurt Mayonnaise
½ cup natural yoghurt
1/3 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh dill
Salt and cracked black pepper

Peel and dice kumara and steam, boil or microwave until cooked.
Drain and mash.
Cut fish into large chunks, pulse in a food processor, in batches if necessary, until coarsely chopped.
Place fish in a bowl and add parsley, green onion, Tabasco and pepper.
Wet hands and divide mixture into 12 patties. Flatten slightly and lightly dust with plain flour, shaking off any excess.
Dip fish cakes in beaten egg, draining any excess, then breadcrumbs.
Place on a flat plate and refrigerate.
Heat BBQ or char-grill.
Make mayonnaise by whisking all ingredients.
Brush BBQ plate with oil and cook fishcakes on moderate heat for 3 minutes. Brush fish cakes lightly with oil, turn over and cook 3 minutes or until golden and cooked through. Be careful not to break fishcakes when turning.
Serve fish cakes with baby rocket and yoghurt mayonnaise.