Sweet potato fish cakes with lemon mayo dip Recipe

Ingredients

• For the fish cakes:
• 600 grams sweet potato, diced
• 50 grams frozen peas
• ½ bunch fresh chives, finely chopped
• 3 cans tuna, drained
• 1 tablespoon lemon juice
• 1 large egg*, beaten
• 1 tablespoon plain whole wheat flour, plus extra for dusting
• 2 tablespoons cooking oil
• 1 small onion, chopped
• Salt and pepper, to taste
• 2 tablespoons thick and creamy mayonnaise
• 1 tablespoon plain yoghurt
• 1 teaspoon lemon juice