Sweet potato crab cakes | Fast Ed

Ingredients

• 500g sweet potato peeled and diced
• 1 Tbsp extra virgin olive oil
• 200g crab meat
• 1 Tbsp fish sauce
• 2 cloves garlic, minced
• ½ bunch dill, finely chopped
• 1 ½ cups wholegrain breadcrumbs
• salt flakes and freshly-milled black pepper
• ¼ cup plain flour
• 2 eggs, beaten
• vegetable oil, for deep-frying
• ½ cup roasted capsicums
• 2 tsp capers
• ¼ cup mayonnaise
• 1 watercress sprigs
• 1 small beetroot, peeled and cut into fine batons