Salmon Fishcakes with Sweet Potato Wedges

Ingredients

• 400g skinless salmon fillets
• 2 eggs, beaten
• 400g floury potatoes, such as Maris Piper, peeled and cut into chunks
• plain flour, for dusting
• 100g panko breadcrumbs
• 4 spring onions, finely sliced
• 2 tbsp olive oil
• 1 lemon, zested
• 1 tsp Dijon mustard
• 15g fresh flat-leaf parsley, roughly chopped
• 800g sweet potatoes, scrubbed and cut into wedges
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 300g frozen peas
• 20g unsalted butter
• 10g fresh mint leaves, roughly torn
• 150g Greek yoghurt
• 2 tbsp capers, drained and roughly chopped
• 4 cornichons, finely chopped
• 1 lemon, juiced
• flaky sea salt, to serve
• 1 lemon, cut into wedges, to serve
• fresh flat-leaf parsley, roughly chopped, to serve
• crusty bread, to serve
• green salad, to serve

Method

1. Heat the oven to 220°C/200°C fan. Toss the sweet potato wedges with the olive oil and smoked paprika, season well and spread in a single layer on a large baking tray. Roast for 30–35 minutes until golden at the edges and tender through.
2. Meanwhile, cook the potato chunks in a pan of well-salted boiling water for 12–15 minutes until completely tender, then drain thoroughly and leave to steam-dry for 5 minutes — this is what gives you a fluffy, dry mash that will hold its shape.
3. While the potatoes cook, place the salmon fillets in a shallow pan, cover with cold water, bring to a gentle simmer and poach for 6–8 minutes until the flesh flakes easily. Drain, leave to cool slightly, then flake into large pieces.
4. Mash the potatoes until smooth, then fold in the flaked salmon, spring onions, lemon zest, Dijon mustard and parsley. Season generously and shape into 8 equal patties, pressing them firmly so they hold together.
5. Set up three shallow bowls — one with flour, one with beaten egg and one with panko breadcrumbs. Dust each fishcake in flour, dip in egg, then press firmly into the breadcrumbs to coat all over.
6. Drizzle the olive oil over a second baking tray and arrange the fishcakes on it. Slide into the oven alongside the wedges for 18–20 minutes until the crumb is deep golden and crisp.
7. While everything bakes, stir together the Greek yoghurt, capers, cornichons and lemon juice. Season to taste and set aside.
8. Three minutes before serving, cook the peas in a small pan of boiling water for 2–3 minutes until bright and tender. Drain, toss with the butter and torn mint, and season well.
9. Serve the fishcakes alongside the sweet potato wedges and buttered peas, with the lemon tartare spooned alongside. Scatter torn flat-leaf parsley over the fishcakes, press a pinch of flaky sea salt onto each one and add lemon wedges to squeeze at the table, with crusty bread and a green salad on the side.