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What you need
1 large sweet potato, cut into chips
4 teaspoons of olive oil
2 x 140g/5oz skinless salmon fillets
Thumbnail-size piece ginger, grated
Zest 1 lime, plus wedges to serve
Bunch spring onions , finely chopped
2 tablespoon mayonnaise mixed with wasabi (optional)
Before we start get your over on (200C/180C fan/gas 6).
Toss the chips in a roasting tin with 1 tsp oil.
Season and bake for 20-25 mins.
Chop 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.
Throw into the salmon, mix well and shape into 4 burgers.
Heat remaining oil in the pan and cook the fish cakes for 3-4 mins each side until golden and cooked through.
Cover with a lid and leave to rest for a few minutes.
Serve 2 cakes with the chips, mayo and lime wedges for squeezing.
Original Recipe from Good Food magazine, August 2010