Asian salmon and sweet potato cakes

This is a great way to use up cooked salmon. If you don’t have any, cook raw salmon by seasoning and baking/steaming it (for 10 - 12 mins minutes) until just cooked through. If you have less salmon than the quantity given, reduce the amount of sweet potatoes and make less or increase the matzah meal to firm up the fishcakes.

INGREDIENTS: For the fishcakes:

650g sweet potato 400g cooked salmon, skin removed and pin-boned A handful of fresh coriander, roughly chopped

½ a red chilli, finely chopped Zest and juice of ½ lime 100g medium matzah meal 1 egg, beaten

Oil for frying

For the avocado, coriander and lime dip

2 avocados

Zest of 1 lime and 1 tbsp lime juice or more to taste

1 large handful coriander Sea salt

Garnish with:

Extra olive oil and chopped coriander

Extra lime wedges

METHOD:

Peel the sweet potato and cut into rough chunks, then put in a microwaveable bowl with a splash of water. Cover with cling film, then cook on high for 6 - 8 mins. Or steam for 8 – 10 minutes until soft enough to mash.

Once the potatoes are cooked, carefully remove the cling film (if microwaving), drain and set aside to cool. If steaming, simply take the steamer off the pan and leave to cool.

Flake the salmon into a bowl. Add the sweet potato, lime zest and juice, matzah meal, chopped chilli, coriander and egg. Season well - it needs a generous amount of salt and mix until fully combined.

Use lightly oiled hands to form into 12 patties - you can make 8 larger ones instead – as photographed – but they may be slightly harder to handle. Place on a baking tray lined with baking parchment and refrigerate for 30 minutes or longer if you can to firm up. They will last overnight if preparing ahead.

For the dip: scoop the avocado flesh into a small bowl. Mash with the lime zest and juice until almost smooth – you can leave a few lumps — then mix in the other ingredients and chill. Season to taste adding more lime juice if required.

To cook the fishcakes: heat enough flavourless oil over medium/high heat to make a layer of 2mm on the base of a non-stick frying pan. When the oil is hot, cook the patties in batches for 5 -6 minutes/ side until lightly golden and warmed through, then drain on paper towel and sprinkle with a little salt to keep them crisp.

Serve with lime wedges and the avocado dip.