INGREDIENTS

• 2 cups sweet potato (or half sweet potato & half white)
• 2 tablespoon coconut flour
• 2 tablespoon cumin
• 1 tablespoon paprika
• 2 eggs (or chia seed eggs)
• 1 large can of good quality salmon
• 1 cup english spinach, washed well & set aside to dry

• 1 carrot, grated
• 2 lemons
• salt & pepper
• 2 teaspoons sesame seeds
• Olive oil or coconut oil, for frying
• 2 tablespoon fresh dill, stems removed (optional)

METHOD

When buying canned salmon, look for BPA free cans from your local healthfood store and companies that catch their fish with integrity.

Steam potatoes until a knife sticks into them easily. Try not to over cook to maintain as much nutrients as possible. Strain and keep the cooking water. Mash the potato in a large bowl and allow it to cool. Add the coconut flour, spices, eggs, and salmon. Chop the spinach roughly and add this in with the carrot and the juice and zest of one lemon. Salt and pepper to taste, throw the sesame seeds in and give it all a good stir to bring together.

Start to use your hands to bring the mixture together and form medium size balls. If the mixture is too dry use a little of your cooking water until you can form moist and strong balls. If it is too wet sprinkle a little more coconut our over the mix.

Put a few tablespoons of oil in a fry pan and heat to medium. Start to cook the salmon patties in small batches, pressing down to flatten them before turning. Pop them in the oven to keep warm while cooking all the patties.

Garnish with sliced lemon.Serve with fresh salad and chili.

I like to stack the patties over a pile of salad and make a simple dressing of 2 tablespoon white wine vinegar, 2-3 tablespoon warm water, ½ tsp coconut sugar, salt and pepper and fresh cut chili to drizzle over the top.