Salmon fishcakes with sweet potato fries

I have been wanting to try sweet potato fries for so long and yesterday was the perfect opportunity. 

I wanted something different from rice to have with my salmon fishcakes and found a recipe that had sweet potato fries as an accompaniment. 

They are really easy to make and are a much healthier alternative to normal fries.

I served them with some greens. I recently discovered spring greens. From the same family as kale, and with a taste a little like cabbage, they are really affordable (59p per pack) and can be kept at ambient temperature which means they don't take up valuable fridge space. 

(Serves 1)- 96p

Ingredients:

1 large sweet potato - 15p

1 frozen salmon fillet, defrosted - 75p

2 tbsp oil - 4p

1 tsp paprika - 2p

Method:

• Preheat the oven to 200oC
• Scrub your sweet potato under the tap to get any mud off the skin
• Slice into wedges and scatter on a baking tray
• Drizzle with 1 tbsp oil and sprinkle on the paprika
• Put them in the oven for about 30 minutes or until they are golden and tender, give the tray a shake halfway through
• Whilst they are cooking,put the salmon fillet in a bowl and mash it with a fork. At this point you can throw in some spring onions or chilli to give it a little kick.
• Split the salmon mixture into two halves and heat the rest of the oil in a frying pan. 
• About 5 minutes before your fries are finished, split the salmon mixture into two halves and heat the rest of the oil in a frying pan. 
• Shape the salmon into patties and fry for about 2 minutes on each side or until golden on the outside and cooked in the middle.
• Serve with your favourite veg and the sweet potato fries.