FABULOUS fuel-boosters

thai-style fishcakes

Serves 4 Takes 35 mins

500g hake fillets without skin or bones, chopped
handful coriander, chopped + extra
60ml cornflour
30ml sweet chilli sauce + extra
1 egg, beaten zest of 1 lime
10ml ginger, finely grated
3 spring onions, finely chopped
olive or avocado oil, for frying
stir-fried vegetables, to serve
80ml peanuts, lightly toasted

1 Place the fish in the bowl of a food processor and process until smooth. Mix in the coriander, cornflour, sweet chilli sauce, egg, zest, ginger and spring onions until well combined. Season.

2 Heat the oil in a large frying pan on medium. Divide the fish mixture into 8 equal portions. Shape into thick patties and fry in batches for about 5 minutes a side, or until golden brown and cooked through.

3 Serve with stir-fried vegetables, peanuts, extra coriander and sweet chilli sauce.

tropical sweet potato salad with chicken

Serves 4 Takes 1 hr 20 mins

4 large sweet potatoes, scrubbed and cut into
1cm-thick rings
olive or avocado oil, for cooking
2 large handfuls cherry tomatoes
4 chicken breasts, butterflied
1 pineapple, peeled and thinly sliced into rings handful mint
fresh coconut shavings

1 Preheat oven to 200°C. Place sweet potatoes on a roasting tray and drizzle with oil. Season and bake for 20 minutes. Add the tomatoes and cook for about 15 minutes, or until tender.

2 Heat a griddle pan on