salmon cakes

 Serves 5

1. Preheat oven to 180C.
   
   
2. Line a baking tray with baking paper.
   
   
3. Prick a
   sweet potato with a fork a few times and bake for 60-70 minutes until tender.
   
   
4. Once cooled, peel away skin, and scoop
   190g (1 cup) of sweet potato into a mixing bowl and add
   300g salmon,
   2 eggs,
   zest of 1 lemon,
   2 tablespoons coconut flour,
   1 tablespoon snipped chives,
   1 tablespoon chopped dill,
   Celtic sea salt and pepper to taste.
   
   
5. Divide mixture into 10 and roll into balls, then shape into patties.
   
   
6. Fry in
   coconut oil for 1 minute each side and drain on paper towel.
   
   
7. Serve with
   lettuce,
   avocado,
   cherry tomatoes,
   aioli and
   lemon wedges.