By Sarah Nankervis, Naturopath & Nutritionist

Serves 2

• 1 cup cooked, mashed sweet potato
• 1 x 250g tinned salmon
• 1 tsp finely grated lemon rind
• 2 tbs coarsely chopped parsley (optional)
• 1/2 cup almond meal
• 2 eggs, lightly whisked
• Coconut oil, to shallow-fry

Roughly chop sweet potato and steam until soft, mash. Add the salmon, lemon rind, and 1 egg and stir to combine. Season with salt and pepper. Divide mixture into 8 even portions and shape into 6cm discs.

Place the almond meal and remaining egg in separate bowls. Dip a salmon cake into the egg then roll in almond meal to coat. Heat a little oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.