Heat oven to 200C/180C fan/gas 6.
Toss the chips in a roasting tin with 1 tsp
oil. Season and bake for 20-25 mins.
Chop the salmon as finely as you can
and place in a bowl with the ginger, limezest and seasoning. Heat 1 tsp oil in
a non-stick pan and soften the spring
onions for 2 mins. Stir into the salmon,
mix well and shape into 4 patties.
Heat remaining oil in the pan and cook
the patties for 3-4 mins each side until
golden and cooked through. Cover with
a lid and leave to rest for a few mins.
Serve 2 patties each with the chips,
mayo and lime wedges for squeezing.