Salmon burgers with sweet potato

SERVES 4 For the salmon burgers:

4 salmon fillets 1 bunch of spring onions, roughly chopped

1 small bunch of herbs of your choice (such as dill or flat leaf parsley) Zest & juice of 1 lemon Salt & pepper 1 tbsp olive oil

For the fries:

2 large sweet potatoes (or 4 small) washed and cut into thin wedges. Pinch of salt 2 heaped tsp corn flour

2 tbsp olive oil PLACE the sweet potato wedges in a large bowl of cold water for an hour or more. This draws out some of the starch to make a crispier chip. When ready to cook, preheat the oven to 200c/180c fan/gas 6. Drain the chips and pat dry. Place the chips in a large bowl with the rest of the ingredients and mix well so each piece of potato is coated. Lay on a baking tray (making sure you don’t overcrowd) and bake for 15 minutes, before turning the chips and baking for a further 15-20 minutes. For the salmon burgers, place salmon fillets, spring onions, herbs and lemon into a food processor and pulse until roughly broken up (don’t break it down to a complete paste). Shape the mixture into four burgers. Heat the oil in a frying pan and gently fry for 5 minutes on each side. Alternatively, bake in the oven for 10-15 minutes or until cooked through.