Sweet Potato and Salmon Cakes

I make these regularly for dinners and for lunches during the week and it suddently dawned on me that I should really share the recipe!

These are so easy to make, very quick and taste awesome out of the fry pan or cold the next day. They're delicious crumbled over a salad, topped with pesto or guacamole or even eaten as a burger pattie.

Ingredients:

• 1 cup cooked pureed/mashed sweet potato  
• 1 x 210g tin pole-caught sustainable pink salmon
• 2 eggs
• 1/3 cup almond meal
• 1/2 tsp mixed herbs
• salt and pepper to taste
• 1 tablespoon of coconut oil

Directions:

1. Add all ingredients together in a bowl and mix well (I use my hands!).

2. Form into 6 medium sized patties.

3. Heat a fry pan and add coconut oil. Cook patties for 4 minutes each side or until nicely browned on top.

Enjoy hot with a side salad or keep in the fridge for lunches during the week. Will last for 5 days in the fridge. They also freeze well.