Peel, chop, and boil your sweet potatoes until they’re soft enough to mash. No one likes a crunchy sweet potato in their fish cake.

While they’re boiling, mix together the tuna, spring onions, lime juice, soy sauce, chilli flakes, garlic, breadcrumbs, coriander, and black pepper in a big bowl. Basically, throw everything in and pretend you're on MasterChef.

Once the sweet potatoes are done, drain and mash them. Then spread them out on a plate so they cool faster (because waiting is overrated).

When they’re cool enough to handle, mix them into your tuna mixture. Get your hands in there. It’s messy, but worth it. Form the mixture into six patties and set them aside.

Heat a little coconut or olive oil in a frying pan on low heat. Gently fry the fish cakes for 3-4 minutes per side until golden brown and crispy. Be careful when flipping—they’re delicate, like your ego after a bad haircut.

Serve with fresh coriander and lime wedges. And maybe some sweet chilli sauce if you’re feeling fancy.