With lots of fresh herbs and lemon these salmon patties are filled to the brim with flavour and will quickly become a family favourite as kids just love them. They are simple to prepare, leftovers make for wonderful lunches and they also freeze beautifully.
They can be made with tinned or fresh wild salmon, or with any wild-caught white fish as well.
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.
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.