Salmon and sweet potato fishcakes

Ingredients

• 1 large sweet potato
• 150 g skinless salmon fillet
• 2 spring onions, finely chopped
• 1 egg
• 4 tbsp plain flour
• 1 tbsp olive oil

Contains: Fish, Egg, Wheat

Method

1. Peel, cube and steam the sweet potato 15 minutes until soft, then mash.
2. Steam the salmon 8–10 minutes until it flakes. Flake it and check for bones by hand, twice.
3. Mix the mash, salmon, spring onion, egg and flour into a mixture that holds together.
4. Shape into small patties — the size of your palm for adults, half that for your child.
5. Fry in the oil over medium heat 3–4 minutes a side until golden and hot through.
6. Cool your child's portion, cut it into strips, and salt only the adults' plates.