Salmon and sweet potato fishcakes with green beans

1. Place spring onion, green chilli, ginger, coriander stems and half the leaves in small food processor. Blitz until a rough paste forms. Cut salmon and sweet potato into smaller pieces, add to processor and blitz again until smooth. Transfer mixture to a large bowl and stir through egg, breadcrumbs, lemon zest and a good pinch of salt. Divide mixture into four even portions and flatten into patties.
2. Heat oil in a large frying pan over medium heat. Cook patties for 4-5 minutes each side or until golden brown and cooked through. Remove from pan and keep warm. Return frying pan to medium-high heat. Cook green beans for 3-4 minutes or until lightly charred and tender.
3. Meanwhile, whisk together tahini, garlic, lemon juice and three tablespoons iced water in a small bowl. Season with a pinch of salt.
4. Divide tahini sauce between serving plates and arrange fishcakes to one side. Place green beans on the other side and garnish with green olives, almonds and remaining half the coriander leaves.

Cooking Tip: When cooking the sweet potato, choose a cooking technique like steaming or microwaving that won’t add moisture and throw out the ratio of dry to wet ingredients.

Nutrition Tip: As well as being a source of protein, salmon is a good source of omega-3s. These fatty acids are considered essential in our diet, as they can’t be made by our body.