Everyday healthy

Spiced fish cakes with carrot and cucumber salad

55 MINUTES + CHILLING | SERVES 4 | EASY | LC GF

floury potatoes (such as Maris Piper) 600g, peeled and cut into 2cm cubes
salmon fillets 3 (approximately 360g)
spring onions 2, trimmed and finely chopped
red chilli 1, finely chopped
lime 1, juiced and zested, plus lime wedges to serve
ginger grated to make 1 tsp
coriander roughly chopped to make 4 tbsp
gram flour 2 tbsp
rapeseed oil 2 tbsp
runny honey ½ tbsp
rice wine vinegar ½ tsp
toasted sesame seeds 1 tsp
carrots 4, peeled and cut into ribbons
cucumber 1, halved, trimmed and cut into ribbons

Bring a large, lidded pan of water to the boil and add the potatoes. Reduce the heat and put a metal colander over the top. Season the salmon fillets and put them in the colander. Cover with the