Ingredients
4 salmon fillets (about 120g/4½oz each), boned and cooked
2 sweet potatoes (about 600g/1lb 5oz), boiled and mashed
4 spring onions, sliced
2 tsp finely grated fresh root ginger grated zest and juice ½ lime
1 free-range egg, beaten
100g/3½oz sesame seeds
rapeseed oil, for brushing salad leaves, to garnish
FOR THE SALSA
2 kiwi fruits and ½ cucumber, peeled, seeded and chopped
½ bunch coriander, chopped juice 1 lime
Method
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Heat oven to 200C/fan 180C/gas 6. Flake the fish into a bowl, then add the potatoes, spring onions, ginger and lime zest and juice. Season and mix together. Shape into 8 cakes.
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Dip each cake in the egg, then coat in the seeds and place on an oiled baking sheet. Brush with oil and bake for 25-30 mins.
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Combine the salsa ingredients and season, then serve with the fishcakes and salad leaves
PER FISHCAKE
547 kcalories, protein 33g, carbohydrate 37g, fat 31g, saturated fat 5g, fibre 7g, sugar 13g, salt 0.37g
