Spicy sweet potato fishcakes with charred greens - Good Food Middle East

Ingredients

• 3 large or 4 medium (520g) sweet potatoes
• 1 tbsp white miso paste
• thumb-sized piece of ginger, finely grated
• 2 red chillies, finely chopped
• 1 garlic clove, crushed
• ½ tsp ground cumin
• ½ lemon, juiced
• ½ small bunch of coriander, chopped
• 2 skinless salmon fillets (250g), finely chopped
• 2 skinless firm white fish fillets (250g), finely chopped
• 2 tsp smoked paprika
• 50g dried breadcrumbs
• 50g plain flour
• 2 eggs, beaten
• 1 tbsp vegetable oil, plus 1 tsp
• 400g long-stem broccoli
• 1 tbsp soy sauce
• 1 tbsp honey
• lemon wedges, to serve (optional)