Salmon and Sweet Potato Fish Cakes

I have had it in my mind for a few weeks to try out some paleo friendly fish cakes. Came across a recipe on Every Day Maven and modified it slightly - these were amazing. Especially the second day, so i would highly recommend preparing them the day before cooking/eating them.

Ingredients

• 1 large sweet potato (about 1 and 1/4 cups), steamed and mashed
• ⅔ (two/thirds) cup ground almonds
• ⅓ cup packed finely chopped parsley
• 2 Tablespoons finely chopped spring onion
• 1 Tablespoon fresh squeezed lemon juice
• ½ to 1 Tablespoon Franks hot sauce
• ½ Tablespoon sea salt
• 1 teaspoon cumin
• 1¼ teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• 2 large eggs
• 2 and 1/2 Salmon darnes, cooked and cooled
• 2 Tablespoons coconut oil for cooking
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Method

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