Golden Kūmara & Double Spring Onion Fish Cakes

• Meanwhile, remove smooth dory fillets from packaging and pat dry with paper towel.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Season fish on both sides with salt and pepper.
• When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. 
• Transfer to a large bowl, lightly smash with a fork and allow to cool slightly.

TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• Whilst the fish is cooking, thinly slice spring onion.
• Zest lemon to get a pinch then slice into wedges,
• Peel and thinly slice kiwi into wedges.
• Evenly spread crispy chip seasoning on a large plate. 

• To large bowl with fish, add kumara mash, seasoning blend, lemon zest, spring onion, fine breadcrumbs and the egg.
• Using damp hands, shape mixture into 2cm-thick patties (3 per person).
• Press patties into crispy chip seasoning, gently turning to coat. 
• Return frying pan to high heat with enough olive oil to coat the base. 
• When oil is hot, cook patties until golden, 2-3 minutes per side. Transfer to a paper-towel-lined plate.

• In a medium bowl, combine a drizzle of olive oil and a good squeeze of lemon juice. Add mixed salad leaves and kiwi, and toss to coat. Season to taste. 

TIP: Toss the salad just before serving to keep the leaves crisp.