Salmon and ginger fish cakes

Instructions

1. Fill a saucepan with lightly salted water and bring to the boil. Cook potatoes for 15 minutes or until tender.
2. Meanwhile, in a food processor place salmon and process until finely chopped. Transfer to a large bowl and add ginger, lime zest and salt and pepper. Set to one side.
3. In a non-stick pan, heat one teaspoon of oil over medium. Cook spring onions until softened and stir 3/4 into salmon mix. Set aside remaining 1/4.
4. Drain potatoes and add one quarter to the fish mixture. Mash well then form 4 cakes. Keep remaining potatoes warm.
5. In a non-stick pan, heat remaining oil over medium-high. Add fish cakes and cook for 3-4 minutes each side, until golden and cooked through. Cover pan and rest for a few minutes.
6. In a small bowl, combine yoghurt, chipotle and lime juice. Remove cakes from the pan. Bring pan back to medium heat and add spinach and 2 tablespoons of water. Cook for 2-3 minutes until wilted.
7. Serve fish cakes with spinach, remaining spring onions, watercress, potatoes and yoghurt sauce. Garnish with a lemon or lime wedge and fresh herbs if you like.