Flour – 1 tablespoon (+ extra for sprinkling over the cakes before you cook them)
Juice of 1 lemon –
Method
Preheat the oven to 180°C. Place the sweet potatoes on a baking tray, toss them in 1 tablespoon of olive oil and roast until they are soft (around 20 minutes).
Mash sweet potatoes in a bowl with chili, mint, peas & parsley.
Add the salmon, beaten egg and flour to the same bowl and stir to combine well.
Sprinkle a little flour on a work surface, divide the mixture into four and shape into patties.
Heat the olive oil in a large frying pan and fry the fishcakes over a high heat for around 4 minutes each side before transferring to a plate lined with paper towel.
Serve with fresh salad and a squeeze of lemon.
Recipe tips
*You can substitute the salmon with a tin of French lentils (drained)
