Cajun salmon and sweet potato fish cakes

This is one of those fantastic prepare-ahead recipes. Once shaped and coated in crumbs, the fishcakes can sit in the fridge for a couple of days if need be.

I’ve made many fishcakes with white potatoes using leftover mash, which works wonders, but here I am using sweet potatoes that are roasted to bring out their natural sweetness. While the oven is on, the salmon is coated in punchy Cajun spices and lime juice in a foil parcel.