Hot-smoked salmon fishcakes and green salad

Method

1. Bring a pan of salted water to the boil and add the sweet potato. Boil for 10 minutes or until soft when tested with the tip of a dinner knife. Drain thoroughly, then put back in the pan and leave to steam dry for a few minutes. Mash until smooth.
2. Meanwhile, heat a drizzle of olive oil in a non-stick frying pan over a low-medium heat. Fry the shallots for 6-8 minutes until softened. Mix into the sweet potato mash with the dill and half the spring onions. Gently mix in the hot-smoked salmon, trying not to break up the flesh.
3. With wet hands, shape the mixture into 2 large fishcakes. Scatter the breadcrumbs on a shallow plate or in a baking tray, then put the fishcakes on top and use your hands to coat them all over with the breadcrumbs, patting down to get an even covering. Put on a plate, cover with cling film and chill for 15 minutes in the fridge.
4. Heat the oven to 200°C/180°C fan/gas 6. Put the fishcakes on a baking sheet lined with non-stick baking paper and spray a few times with the oil on both sides. Bake for 15-20 minutes until lightly golden and piping hot throughout.
5. Meanwhile, mix the remaining spring onions in a bowl with the lettuce and cucumber, season with salt and pepper and drizzle with a little olive oil and a generous squeeze of lemon juice. Serve the fishcakes and salad with extra lemon wedges for squeezing.