Thai-Style Tuna Fishcakes With Sweet Potato Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop the sweet potatoes (skins on) into wedges

Add the sweet potato wedges to a baking tray with a drizzle of vegetable oil and a pinch of salt

Put the tray in the oven and cook for 20-25 min or until cooked through

Trim, then slice the spring onions

Chop the coriander finely, including the stalks

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Drain the tuna and add it to a large bowl

Add the soy sauce, panko breadcrumbs, chopped coriander, chopped chilli (can't handle the heat? Go easy!) and most of the chopped spring onion (save the rest for garnish!) to the bowl

Add 50ml [75ml] cold water and give it a good mix up then set aside to absorb – this is your Thai-style tuna mix

Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Peel lengths off the cucumber until you end up with a pile of cucumber ribbons

Add the carrot and cucumber ribbons to a large bowl with the rice vinegar and a pinch of salt and set aside to pickle – this is your quick-pickled carrot & cucumber ribbons

With clean hands, shape the Thai-style tuna mix into 2 [4] patties – these are your Thai-style tuna fishcakes

Add the Thai-style tuna fishcakes to a lightly oiled tray and put the tray in the oven for 10-15 min or until cooked through and golden

Tip: If they're not holding together give them a good squeeze to get them back into shape

Meanwhile, transfer the quick-pickled carrot & cucumber ribbons to your serving plates (reserve the bowl and pickling liquid)

Add the natural yoghurt and chilli relish to the bowl with the pickling liquid and give it a good mix up – this is your chilli yoghurt