SALMON AND SWEET POTATO FISHCAKES

Fishcakes are one of my favourite meals, but I hate when they are covered in breadcrumbs and contain very little fish, like many shop-bought versions. Switching to sweet potatoes in this recipe adds a hit of the powerful antioxidant beta-carotene.

Serves 4

2 x 150g salmon fillets 2 sweet potatoes (about 500g), peeled and roughly chopped 4 spring onions 1 red chilli, finely chopped 3 lemons: 1 zested; 1 juiced and zested; 1 cut into wedges to serve 1 tbsp olive oil 300g frozen peas 150g full-fat Greek yoghurt Large handful fresh coriander, roughly chopped

Salt and freshly ground black pepper, to taste

1 / Put the salmon fillets on a baking sheet and bake for 10-12 minutes (or until cooked through) at 180C. Remove from the oven and set aside.

2 / Meanwhile, boil the sweet potatoes for 15 minutes, or until soft. Drain the potatoes, reserving the cooking water, then transfer to a food processor and blitz briefly, before adding the coriander, most of the spring onions, all the chilli and the zest from one of the lemons. Pulse to mix. Flake in the salmon and pulse briefly, being careful not to over-mix. Season to taste and shape into 8 patties. Chill them in the refrigerator for 30 minutes, if you have time.

3 / When ready to cook, heat the oil in a large frying pan over a medium heat, Add the patties and fry for 5 minutes on each side until golden.

4 / Meanwhile, bring the potato cooking water back to the boil, add the peas and boil for about 3 minutes until cooked through.

5 / In a small bowl, mix the yoghurt with the juice and zest from one of the lemons and the remaining spring onions. Add plenty of seasoning and serve the fishcakes alongside the peas and yoghurt dip, with lemon wedges to garnish.