Salmon and Ginger Fish Cakes with Sweet Potato Chips

Ingredients

Contains: egg, tree nuts, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp olive oil, 2.5cm/1in piece root ginger
• 2 garlic
• 2 tbsp cider vinegar
• 2 tbsp light soy sauce
• 2 tbsp sugar
• ¼ lime
• 2 tbsp light mayonnaise
• 1 tsp wasabi
• 1 tsp vegetable oil
• 1 large sweet potato
• sea salt and freshly ground black pepper
• 1 tsp olive oil
• 6 spring onions
• 300g/10½oz salmon
• 100g/4oz drained canned sweetcorn, 2.5cm/1in piece root ginger
• 1 lime
• 1 free-range egg
• 150g/5oz fine polenta
• 200ml/7fl oz vegetable oil
• 1 red pepper
• 1 medium red onion
• 100g/4oz baby spinach
• 2 tbsp pine nuts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Grate one piece of the root ginger finely. Crush the 2 garlic, then whisk with the cider vinegar, light soy sauce, sugar, juice of the ¼ lime and 1 tbsp olive oil to make the dressing. Set aside.

2. Mix the light mayonnaise with the wasabi and a pinch of sea salt for a dip. Cover and chill until serving.

3. Cut the sweet potato into thin chips. Heat the 200ml vegetable oil in a deep frying pan to 350°F (175°C). Fry the chips in batches for 3 to 4 minutes until crisp, then drain on paper towels and season with salt and pepper.

4. Finely grate the second piece of ginger and zest the whole lime. Finely chop the spring onions. Flake the salmon into a bowl and add the ginger, lime zest, spring onions, drained sweetcorn, beaten egg, half the polenta, salt and pepper. Mix gently.

5. Shape the mixture into 6 small fish cakes, press them into the remaining polenta to coat, and chill for 20 minutes. Heat the 1 tsp olive oil and 1 tsp vegetable oil in a frying pan and cook the cakes for 4 to 5 minutes per side until golden, the egg set, and the salmon reaches 145°F (63°C) and flakes.

6. Deseed and thinly slice the red pepper and red onion. Toast the pine nuts in a dry pan for 2 to 3 minutes until golden. Toss the spinach, pepper, onion and pine nuts with the dressing and serve alongside the fish cakes, chips and wasabi mayo.