SALMON AND GINGER FISHCAKES WITH SWEET POTATO CHIPS (for two)

Ingredients -

For the fishcakes -

2 Decent Sized Smoked Salmon Fillets (about 120/140g Each)
6/8 Spring Onions (size dependent)
1 Thumb Sized Piece of Ginger
1 Red Chilli
1 Lime (zest of)
1 tsp of Crushed Rock Salt
1 tsp of Cracked Black Pepper

For the Chips -

2 Sweet Potatoes
2 tsp of Olive Oil
1 tsp of Sugar
1 tsp of Crushed Rock Salt
1 tsp of Cracked Black Pepper
1 tsp of Smoked Paprika
1 tsp of Cumin

Method -

Fishcakes:

1. Thinly slice the spring onions and saute them in a little oil on a low heat for about 2 minutes or until soft.
2. While the onions are cooking, remove the skin from the salmon fillets, slice, then chop the slices as small as you can.
3.  Remove all the skin from the ginger with a sharp knife, chop as small as possible and then crush with the side of your knife (much like you would with garlic).
4. Add all the ingredients to a mixing bowl, with the zest of 1 lime (keep the lime for later), 1 tsp of crushed rock salt and 1 tsp of cracked black pepper.
5. Mix all the ingredients well by hand, roll into 4 balls and press into patty shape (if you have problems with them binding, you can squeeze the mixture by hand to make a paste texture.

 Chips:

1. Top and tail the sweet potatoes but leave the rest of the skin on.
2. Cut down the middle, lay on the flat side, cut into slices then cut the slices into chip shapes.
3. Place the rest of the ingredients with the potato in a mixing bowl and coat well.

Cooking:

1. Preheat the oven to gas mark 6 (200 degrees) pour the seasoned chips and oil flat onto a baking tray and cook for about half an hour depending on the size you have cut your chips. (Tip: I turned the temperature to gas mark 9 / 245 degrees for the last five minutes to crisp up the chips).
2. While the chips cook, pour a little olive oil (about 1tsp) into a non stick pan and get to a moderate heat. Fry the fishcakes for 3-4 minutes a side. If the fishcakes seem to be getting dark on one side when you flip them, drop the temperature of the pan to ensure they cook through.
3. Once the fishcakes are ready remove them from the pan and leave covered. I like to garnish them with asparagus spears. Cook them until soft in the same pan the fishcakes were in and squeeze over the lime left over from before.