Method

• Boil some water in a pan. Add the chopped sweet potato to the water and cook until soft. Mash the sweet potato once cooked
• Meanwhile preheat the oven to 190°C/Gas Mark 5
• In a large mixing bowl add the mashed potato, salmon, dill, egg, flour, spring onions, paprika and lemon zest. Season with a little salt and pepper and mix well
• Divide the mix into 2-4 balls (depending on the size fishcake you desire) and shape into fishcakes (approx. 2 1/2 inches wide and about 1 inch thick). Leave in the fridge for 15 minutes
• Brush a baking tray with some olive oil and add the fishcakes. Brush the tops of the cakes with olive oil and bake for 20 minutes
• Carefully turn each patty with a spatula and return to the oven (brush with more oil if needed). Bake for another 10 minutes until golden brown and crisp
• Serve on a plate with the mixed salad leaves, yellow pepper, cherry tomatoes and cucumber