Fish Cakes

READY IN: 35mins
YIELD: 4 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and chop the sweet potato into small chunks, then place in a pan of water. Bring to the boil then simmer for 20 mins (until softened).
  • Meanwhile grill the salmon for 10 minutes (until just cooked).
  • Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard.
  • Break the salmon fillets into flakes, then mix with the potato mixture.
  • Divide the mixture into 6 cakes.
  • Place the flour, egg and ground almonds in separate bowls.
  • Coat each cake in flour, then the egg then the ground almonds.
  • Heat the coconut oil in a frying pan, then gently fry the cakes for 3-4 minutes on each side, then serve.
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