Fish burger with sweet potato chips

1 Preheat oven to 200°C. Line two baking trays with non-stick baking paper. Place sweet potato in a large snap-lock bag. Add tapioca flour and season. Shake well to completely cover. Lay sweet potato slices out on the prepared trays. Spray with oil and bake for 20-25 minutes until golden and crisp. Turn halfway and remove any cooked pieces during cooking to prevent burning.

2 Meanwhile, in a food processor, place fish, spring onion, lemon zest and garlic. Pulse until almost finely chopped (you still want a bit of body in the mix). Divide mixture into 4. Shape into patties slightly larger than your rolls to allow for shrinkage.

3 Spray a large non-stick frying pan with oil and set over medium-high heat. Cook fish patties 2-3 minutes each side until golden and cooked through. Place cheese on each patty to slightly melt.

4 In a large bowl, place kale slaw and seeds. Add 1 tablespoon lemon juice and half the dressing. Toss to combine.

5 Place warm base of each roll onto serving plates. Top each with slaw mix and a fish patty. Add gherkin slices and drizzle with remaining dressing. Replace tops and serve with sweet potato chips on the side.