Salmon & ginger fish cakes
1 large sweet potato, cut into chips
4 tsp olive oil
2 x 140g/5oz skinless salmon fillets
thumbnail-size piece ginger, grated
zest 1 lime, plus wedges to serve
1/2 bunch spring onions, finely chopped
2 tbsp mayonnaise mixed with wasabi, (optional)
Heat oven to 200C/180C fan/gas 6.
Toss the chips in a roasting tin with 1 tsp oil.
Season and bake for 20-25 mins.
Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning.
Heat 1 tsp oil in a non-stick pan and soften the spring onions for 2 mins.
Stir into the salmon, mix well and shape into 4 patties.
Heat remaining oil in the pan and cook the patties for 3-4 mins each side until golden and cooked through.
Cover with a lid and leave to rest for a few mins.
Serve 2 patties each with the chips, mayo and lime wedges for squeezing.