Ingredients (serves 2)

2 salmon fillets

225g sweet potato

2 spring onions

1 tbsp parsley

1 teasp whole grain mustard

1 egg

2 tbsp ground almonds

1 handful of kale

Salt and pepper

Method

  1. Pre heat oven to 180 degrees.
  2. Cube and boil potato for 10/15 mins or until soft.
  3. Cook salmon fillets in the oven for 10/12 minutes.
  4. Meanwhile chop Spring onions and parsley and place in a mixing bowl.
  5. Once the potatoes are done drain, place in the mixing bowl and mash.
  6. Remove skin from cooked salmon and flake into potato mixture.
  7. Add the mustard and also half of the beaten egg (only use the other half of the mixture isn’t combined enough) and season with salt and pepper.
  8. Split the mixture into four and form into even sides patties.
  9. Roll each patty in the ground almonds (if you don’t have coconut flour you don’t have to do this however it does give it a nice crispy finish) then fry for a minute or two on each side in a frying pan with some coconut oil to brown off.
  10. Steam the kale for 10 minutes until soft and serve with the fishcakes. This also works with any other green vegetables.

Clemmie Macpherson is a food & yoga lover and is currently training to be a nutritional therapist.