I like to make these fish cakes using leftover cooked salmon, but if you don’t have any to hand you can bake or steam raw salmon for approximately 10 minutes, until just cooked through. If you have less salmon than needed, you can reduce the quantity of sweet potatoes or increase the matzah meal to firm up the mix.

Method:

• Peel the sweet potatoes and cut into rough chunks.
• Place them in a microwaveable bowl with a splash of water, cover with cling film, and cook on high for 6-8 mins. Alternatively, steam them on a hob for 8-10 minutes until they are soft enough to mash.
• Once the potatoes are cooked, carefully remove the cling film (if microwaving) drain and set them aside to cool. If steaming, simply take the steamer off the pan and leave to cool.
• Flake the salmon into a bowl. Add the mashed sweet potato, lime zest and juice, matzah meal, chopped chilli, coriander and beaten egg. Season well and mix well to combine.
• With lightly oiled hands, form into 12 patties.
• Place on a baking tray lined with baking parchment and refrigerate for at least 30 minutes.

• For the dip: scoop the avocado flesh into a small bowl and mash with the lime juice until almost smooth, then mix in the other ingredients and chill.

• To cook the fishcakes: heat your neutral oil over medium/high heat in a non-stick frying pan (you need enough to make a layer a couple of mm’s deep).