1 large sweet potato , cut into chips

4 tsp olive oil

2 x 140g/5oz skinless wild salmon fillets

thumbnail-size piece ginger , grated

zest 1 lime , plus wedges to serve

½ bunch spring onions , finely chopped 

Preparation

Heat oven to 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. Stir into the salmon, mix well and shape into 4 patties.

Heat remaining oil in the pan and cook the patties for 3-4 mins each side until golden and cooked through.

Cover with a lid and leave to rest for a few mins.

Serve 2 patties each with the chips, mayo and lime wedges for squeezing.