SALMON & GINGER FISH CAKES

SERVES 2

INGREDIENTS

• 1 large sweet potato
• 4 tsp olive oil
• 2 x 140g/5oz skinless salmon fillets
• thumbnail-size piece ginger, grated
• zest 1 lime, plus wedges to serve
• ½ bunch spring onions, finely chopped
• 2 tbsp mayonnaise mixed with wasabi

INSTRUCTIONS:

1. Heat oven to 200 C. Toss the chips in a roasting tin with 1 tsp oil. Season and bake for 20-25 mins.
2. 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.
3. 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.