1 large potato, cut into fries
4 tsp olive oil
2 x 140g/5oz skinless salmon fillets
thumbnail-size piece ginger, grated
zest 1 lime, plus wedges to serve
½ bunch scallions, finely chopped - green end only
4 tbsp gluten free breadcrumbs
2 tbsp mayonnaise mixed with wasabi (optional)
Serves - 4
Heat oven to 200C/180C fan/gas 6. Toss the fries in a roasting tin with 1 tsp oil. Season and bake for 20-25 mins.
Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning.
Mix the egg then stir in the salmon and gluten free breadcrumbs, mix well and shape into 4 patties. Toss in the gluten free breadcrumbs.
Heat remaining oil in the pan and cook the patties for 3-4 mins each side until golden and cooked through.
Cover with a lid and leave to rest for a few mins. Serve 2 patties each with the fries, mayo and lime wedges for squeezing.
Recipe adapted from: Good Food