Create a complete superhealthy supper with these light, Asian-style fish cakes and sweet potato chips
Prep:15 mins
Serves 2
1 large sweet potato, cut into chips4 tsp olive oil2 x 140g/5oz skinless salmon filletsthumbnail-size piece ginger, gratedzest 1 lime, plus wedges to serve½ bunch spring onions, finely chopped2 tbsp mayonnaise mixed with wasabi (optional)
STEP 1Heat 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.STEP 2Chop 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.STEP 3Heat 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.
