1 Steam the diced sweet potato over a saucepan of simmering water for 10 minutes, until tender, then crush with a fork. Mix with the olive oil, crab meat, fish sauce, garlic, dill and ½ cup breadcrumbs, then season with salt and pepper and form into four puck shapes. Refrigerate until firm.2 Dust the crab cakes with flour, dip in beaten egg, then coat with the remaining breadcrumbs. Fry in hot (180°C) vegetable oil for 5 minutes until deep-golden, then drain on kitchen paper.3 Meanwhile, combine the capsicums, capers and mayonnaise in a blender and purée until smooth. Spoon onto plates, then top with a crab cake and a mixture of watercress and beetroot.