Heat the oven to 200°C / 400°F / gas mark 6, and boil a kettle.
Slice the potatoes in half and boil for 20 minutes until cooked through.
Cut the parsnips into chips, drizzle over some olive oil and season with salt, place in a roasting tray and pop in the oven for 25-30mins until golden and cooked through.
Steam the salmon for 10 minutes until cooked through.
Mash the potatoes, salmon, parsley and one handful of kale with a pinch of salt and the garlic. Roll into patties, drizzle with olive oil and bake in the oven for 10 minutes until golden on the outside.
While that’s cooking, steam the broccoli and the other handful of kale.
Mix the dressing ingredients together.
Serve your fish cakes with the parsnip chips and lots of lovely tahini dressing.