Spiced Salmon Fishcakes With Sweet Potato Wedges

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Cut your sweet potato[es] (skins on) into wedges

Add the wedges to a large baking tray with a drizzle of vegetable oil, your ground paprika and a pinch of salt and give everything a good mix up, put the tray in the oven for 20 min or until the wedges are tender and starting to crisp - these are your paprika sweet potato wedges

Chop your potato[es] (skins on) into bite-sized pieces and add to a heatproof bowl

Cover with cling film, pierce a few holes in the top with a fork and put the bowl in the microwave for 8-9 min or until fork tender

Once cooked, carefully remove the cling film and leave the potatoes to cool for 2-3 min then mash together

While the sweet potatoes are cooking, zest your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Cut 2 wedges per person from the zested lime[s] and set aside for later

Trim, then finely slice your spring onion[s]

Add your salmon flakes and sliced spring onion to the bowl with the mashed potato

Add the lime zest, egg[s], mango chutney, ground allspice, cayenne pepper (can't handle the heat? Go easy!), 2 tbsp [3 tbsp] [4 tbsp] flour and a very generous pinch of salt and pepper and give everything a good mix up – this is your fishcake mixture

Add your panko breadcrumbs to a plate

Shape the fishcake mixture into 2 fishcakes per person, then press into the panko breadcrumbs firmly to evenly coat all over – these are your spiced fishcakes

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat

Once hot, gently add the spiced fishcakes and cook for 4-5 min on each side, turning carefully halfway, or until golden brown

Combine your mayo with a squeeze of juice from half your zested lime wedges in a bowl – this is your lime mayo

Wash your salad, then pat it dry with kitchen paper