Salmon and potato fish cakes

Ingredients

• 1 teaspoon olive oil
• 2 spring onions, trimmed and thinly sliced
• 1 red chilli, deseeded and finely chopped
• 2cm root ginger, peeled and finely chopped
• 1 medium egg
• Small handful fresh coriander, finely chopped
• 1 x 120g fillet skinless salmon, baked, grilled or poached, and flaked
• Freshly ground black pepper, to taste
• 225g potatoes (suitable for mashing), peeled and boiled
• 50ml skimmed milk
• 2 teaspoons white self-raising flour
• 1–2 tablespoons wholemeal plain flour
• Spray oil
• 160g rocket or other salad leaves
• ½ lime, cut into wedges