Salmon Patties

• Peel the sweet potatoes, then steam, drain and mash them. Set aside to cool for 10 minutes or so.
• Meanwhile place the drained salmon in a large bowl and break any large chunks up with a fork.
• With your hands mix the salmon with the sweet potato mash, almond meal, herbs, lemon zest, onion, salt, pepper and eggs until thoroughly combined.
• Form the mixture into 12-14 patties.
• Put the patties in the fridge for 20-30 minutes to firm up before you cook them.
• Melt the coconut oil in a large frypan and gently cook the patties for about 5 minutes per side, until golden and crispy.
• Serve with a green salad, lemon wedges and the optional sauce - see below.

Optional Ideas:

• Make a quick and easy sauce to accompany these patties by stirring together 1/2 cup of creme fraiche, yoghurt or sour cream, 1 tbsp of finely chopped parsley, dill or basil, the zest of 1 lemon, 2 tsp of chopped capers, and a little salt and pepper.
• Use wild-caught fresh salmon fillets instead of tinned. Finely dice the fish before mixing with the other ingredients.
• You can make these patties with other varieties of wild-caught fish, such as barramundi, ling, snapper or flathead. Remove all bones, leaving on the skin, and finely chop the fish before making into fish cakes.
• Make Asian style fish patties by using coriander instead of parsley, dill and bail, lime zest instead of lemon, and adding 4 finely sliced lime leaves, 2 diced red chillies, 2 tsp finely grated fresh ginger and 2 tsp of fish sauce.
• Try adding finely chopped celery, red capsicum or capers to the patty mix.
• You could replace the blanched almond meal with 1 cup of activated almonds finely ground to a meal in a food processor.