Fish And Sweet Potato Cakes With Dill Dressing | FOOD MATTERS®

Ingredients

• 400 g (14 oz) orange sweet potato, cut into 3 cm (11/4 inch) dice
• 400 g (14 oz) firm white fish fillets
• 4 spring onions (scallions), finely chopped
• 2 tbsp, flat-leaf (Italian) parsley, chopped
• 2 tbsp dill, chopped
• 1 tsp finely lemon zest, grated
• 1 long red chilli, seeded and finely chopped
• 100 g (31/2 oz/1 cup) rolled
• (porridge) oats
• 1 tbsp olive or macadamia oil
• Baby English spinach leaves, to serve