1. Steam sweet potato until very soft, about 20 minutes stovetop or 2 to 4 minutes in a microwave oven. (If using a microwave oven, drape a damp paper towel over the top of the sweet potatoes.) Cool sweet potatoes until easily handled by hand. Using your fingers, peel skin from the slices. In a medium bowl, coarsely mash sweet potatoes with a fork.

2. Mix in salmon, scallions, mustard, the zest and juice of 1/2 lime, plus salt and pepper to taste. Blend until well combined. Shape mixture into 8 cakes, using about one-third cup for each. Arrange fishcakes on a plate, cover and refrigerate 1 to 4 hours.

3. Spread cornmeal over a small plate. Coat a large non-stick skillet generously with cooking spray and heat until hot on medium-high heat.

Meanwhile, dredge fishcakes in cornmeal, coating them all over. Cook until golden brown, 3 to 5 minutes on each side.

4. Make the sauce by mixing together in a small bowl the mayonnaise, mustard, rosemary and lime juice. Serve the sauce with the salmon cakes. If desired, serve fishcakes in hamburger buns, preferably whole wheat, along with a lettuce leaf and a dollop of the sauce.

Guiding Stars Recipe - 2 Stars.