Salmon & Sweet Potato Cakes

Serves 4

45 min

Centra Eggs 2 - large	Add to list
Centra Olive Oil 2 tbsp	Add to list
Centra Salmon Darnes with Garlic & Herb Butter 240g 2.5 -	Add to list
Centra Spring Onion 2 tbsp finely chopped	Add to list
Centra Sweet Potatoes 1 - steamed and mashed	Add to list
Ground Almonds 0.66 tub	Add to list
Ground Cumin 1 tsp	Add to list
Lemon Juice 1 tbsp	Add to list
Paprika 1.25 tsp smoked	Add to list
Parsley 0.33 tub finely chopped	Add to list
Pepper 0.5 tsp ground black	Add to list
Salt 0.5 tbsp	Add to list
Add all to shopping list

Steam the sweet potato and mash it and allow it to cool. Bake the salmon in the oven in a little lemon juice for about 25 minutes.
Remove salmon and cut up and allow to cool. In a bowl mix the sweet potato, ground almonds, parsley, spring onion, lemon juice, hot sauce salt, cumin, paprika, pepper and eggs (ensure the sweet potato has cooled).
Stir all ingredients together until combined.
Add in the cooled mashed salmon and stir again to ensure all ingredients combined well.
Line a baking sheet with parchment paper (a size that will fit into your fridge).
Using a 1/3 measuring cup scoop out mixture and flatten into equally sized salmon cakes.
Chill in the freezer for at least 30 minutes, or all day or overnight for best binding/results.
Heat a large frying pan with some coconut oil on a medium heat and wait until oil melted completely.
Place the cakes in the pan and fry on a low/medium heat till browned on that side (4-6 minutes).
Flip and cook the opposite side.