Salmon & ginger fish cakes

• large sweet potato↗1

  cut into chips

• olive oil↗4 tsp tsp
• 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

• mayonnaise↗2 tbsp tbsp

  mixed with wasabi (optional)

Step-by-step instructions

1. 1

   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.

2. 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. 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.