Sweet Potato Fishcakes

Makes 4 servings

Total prep time: 1 hour


1 cup sweet potatoes, peeled and roughly chopped

1 pound/450 grams salmon fillet or 1 14.75 oz/400 grams good quality canned salmon, drained

1 onion, finely chopped

2 tablespoons scallion

1 large egg, lightly beaten

¼ cup coconut flour or almond flour

sea salt and black pepper

2 tablespoons coconut oil

1 lemon, cut into wedges


Add water into a pot till just about covers potatoes, then bring to boil. If using fresh, place fish in a steaming tray on top of pot, cover and steam for about 10 minutes, until fish and potatoes are cooked. Alternatively, you can broil the salmon for about 15-20 minutes.

Remove steaming tray and drain potatoes. Flake the salmon with a fork and mash potatoes coarsely. Add rest of ingredients, except lemon. Mix well and form into patties.

Heat oil in a pan over low to medium heat. Cook patties 2-3 minutes per side, depending on thickness. Serve with lemon wedges and a green salad.