Fish cakes are a great way to use up leftovers. This recipe uses delicious fresh fish and served with rocket, is a complete meal that's on the table in well under an hour (including the resting time).

If you have never heard of ribaldo (Mora moro), you may know it as googly-eyed cod. Substitute another moderately priced fish like redfish, silver warehou, pink ling, jackass morwong or one of the ‘dories' if you like or just ask your fishmonger for the day's best buy that will make good fish cakes. We can't give you a cost per serving because it really depends on the price of fish!

Makes 12 patties
Preparation time: 15 mins
Resting time: 15-30 mins
Cooking time: 12 mins (in two batches)

450g orange-fleshed sweet potato
600g ribaldo fillets, skin off
⅔ cup chopped flat-leaf parsley
2 shallots (spring onions), thinly sliced
Few drops Tabasco
½ cup plain flour
2 eggs, lightly beaten
2 cups fresh breadcrumbs (made with stale bread)
½ cup olive oil
3 cups baby rocket, to serve (or more rocket to taste)
1 tablespoon lemon juice, to serve

Dill sauce
1 cup natural yoghurt
½ cup whole-egg mayonnaise
¼ cup lemon juice
2 tablespoons chopped dill

Peel and dice sweet potato and steam until tender. Mash until smooth.

Cut fish into large chunks, pulse in a food processor, in 2 batches if necessary, until coarsely chopped. Combine well with kumara, parsley, shallots and Tabasco and season to taste with salt and pepper.

Wet hands and divide mixture into 12 patties. Flatten slightly and lightly dust with flour, dip in beaten egg and then in breadcrumbs. Place on a plate, cover and refrigerate for 30 minutes. Meanwhile make the dill sauce: whisk all ingredients together.

Heat a frying pan over medium heat, add ¾ of the oil and, when hot, add fish cakes and cook each side for about 3 minutes, until golden and cooked through. Drain on paper towel.

Toss rocket with remaining oil, lemon juice, salt and pepper and mound in the centre of plates, place fish cakes on top and drizzle with dill sauce. Pass the remaining sauce separately.

Recipe supplied by FISHline, Sydney Fish Market's free consumer advisory service. Visit the FISHline pages at www.sydneyfishmarket.com.au for more seafood recipes, advice on seafood purchasing, storage and cooking, species information and answers to frequently asked seafood questions.