Wilt your spinach by placing a big two handfuls into a bowl and pouring boiling water on top. Leave to stand for about a minute, then drain, leave to cool and sqeeuze out any moisture you can. Chop your spinach.

Put the sweet potato cubes into a pan with cold water and bring to the boil. Cook for about ten minutes or when done.

Heat two tbsp of oil in a frying pan and saute the onions on medium high for about ten minutes until translucent and golden. Add your chopped spinach, the garlic, lemon zest and thyme leaves to it and cook for a further 3-4 minues. Drizzle with lemon juice.

Drain the sweet potato and put into a bowl. Use a potato masher or a fork to mash them. It's doesn't have to be super smooth. A few lumps are ok. Add the spinach mix, salt, pepper and the arrowroot flour and mix everything well together.

Heat a thin layer of oil in a frying pan until piping hot. Then turn down the flame, wet your hands and make golf ball sized balls. Fry them for about 2 minutes on each sides, making sure they get golden all over.

Serve with lemon wedges and thyme