Fish Cakes

Directions

1. 1
   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).
2. 2
   Meanwhile grill the salmon for 10 minutes (until just cooked).
3. 3
   Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard.
4. 4
   Break the salmon fillets into flakes, then mix with the potato mixture.
5. 5
   Divide the mixture into 6 cakes.
6. 6
   Place the flour, egg and ground almonds in separate bowls.
7. 7
   Coat each cake in flour, then the egg then the ground almonds.
8. 8
   Heat the coconut oil in a frying pan, then gently fry the cakes for 3-4 minutes on each side, then serve.