Store bought fishcakes are often full of preservatives, E numbers and gluten. Try these instead!

And these Moroccan-flavoured fishcakes can also be made with other fish, such as salmon or trout.

The sweet potatoes help bind them and are easy on the gut.

They are delicious served with a crunchy green salad, or Green Beans and Edamame with Anchovies.

Serves 4:
700g sweet potatoes
Peeled and chopped 30g kale,
Shredded 3 spring onions. Finely chopped
1 tsp harissa paste
1 egg beaten
260g cod fillet
3 tbsp buckwheat flour
2 tbsp olive oil

DAIRY-FREE GLUTEN-FREE and semi Paleo friendly

1. Steam the sweet potatoes for 6 minutes, then add the kale and steam for another 6-8 minutes, or until the potatoes are tender. Transfer the veg to a bowl and lightly mash them with a fork or potato masher. Add the spring onions, harissa and egg and season well.

2. Meanwhile, place the cod in a pan and cover it with water. Bring it to a simmer and cook it for 4-5 minutes, until the flesh flakes away from the skin easily. Add the flaked fish to the veg, stirring well with a fork to mix all the ingredients together. With wet hands, divide the mixture into 8 fishcakes. Dust them with a little almond or coconut flour and chill them in the fridge for 20 minutes.

3. Heat the oil in a frying pan and fry the fishcakes for 3-4 minutes on each side, or until they are golden. You might serve them with creamy nutmeg spinach and Puy Lentils with Balsamic Vinegar.

Enjoy the journey

Rupert Hambly