Savoury Salmon Cakes

While sweet potatoes roast, halve tomatoes. Zest, then juice half the lemon (juice whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then grate shallot. Finely chop chives. Finely chop celery. Pat salmon dry with paper towels, then place on a cutting board, skin-side down. Using a knife, carefully slide the blade between flesh and skin, parallel to the cutting board, to remove skin. Cut salmon into 1/8-inch cubes. (TIP: Cut celery and salmon pieces as small as possible. Smaller pieces help prevent the cakes from breaking apart when cooked.)

Add salmon, panko, lemon zest, mayo, shallots, celery and half the chives to a large bowl. Season with 1/2 tsp salt (dbl for 4 ppl) and pepper, then stir to combine. Using your hands, firmly press together and shape salmon mixture into 4 equal-sized, 1/2-inch-thick patties (8 patties for 4 ppl).

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then patties. Cook, flipping once, until patties are cooked through, 2-3 min per side.** ( NOTE: For 4 ppl, cook patties in 2 batches, using 1/2 tbsp oil per batch.)

While salmon cakes fry, add yogurt, remaining chives and 1/2 tbsp lemon juice (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Add 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine.