Thai salmon fishcakes with loaded potato skins recipe | Sainsbury`s Magazine

Ingredients

• 300g frozen peas
• 6-8 potatoes, 75g-100g each pricked all over with a fork
• 1 medium red onion, finely sliced
• 1 tsp olive oil
• 150g Basics mature cheddar cheese, grated
• about 600g potatoes, peeled and cut into 2cm dice
• 3 frozen salmon fillets, defrosted
• zest of 1 lime
• 1cm ginger, grated
• 1-2 tbsp chopped coriander
• 1 tbsp plain flour
• 3 tbsp vegetable oil
• 1 lime, cut into wedges or slices, to serve