Fresh Salmon Ginger Patties with Asian Salad

To make patties, cook potatoes in a large saucepan of boiling water until tender. Drain. Transfer to a large bowl. Mash until smooth.

Heat an oiled, large, non-stick frying pan over a medium to high heat. Add salmon. Cook for about 3 minutes on each side, or until cooked through. Remove. Cool slightly. Flake salmon. Add to potato with remaining ingredients. Shape 1/3 cups of mixture to form 12 patties.

Combine breadcrumbs and seeds on a large plate. Coat patties in crumbs.

Heat oil in a large, non-stick frying pan over a medium heat. Add patties in two batches. Cook for about 3 minutes on each side, or until lightly golden. Drain on absorbent kitchen paper.

Combine salad leaves, dressing from kit and mint in a large bowl. Toss well.

Serve patties with salad and lime wedges.