Salmon Fish Cakes With Canned Salmon

Ingredients

• 1 large sweet potato (peeled and cut into large cubes (about 250 g / 0.5-0.7lb.))
• 1 cup frozen peas
• 1 lb canned salmon (nin water and drained, large bones removed, about 450 grams)
• ½ cup red onion (or white onion, about ⅓ of onion finely diced, green onions can also be used)
• Zest of ½ lemon
• 1 teaspoon sea salt
• ½ teaspoon pepper
• 1 egg
• ½ cup gluten-free flour (there will be notes for a grain-free version + a little extra for dusting)
• 2-3 tablespoons ghee (coconut oil or olive oil for cooking)
• 1.5 cups radish (about 1 bunch of radishes, finely diced)
• 1 large celery stick (finely diced into small cubes)
• 2 spring onions (scallions, finely chopped)
• 2 tablespoons orange juice (freshly squeezed)
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon sea salt
• ¼ cup mayonnaise
• 1 tablespoon plain yoghurt (optional, but I like to add to lighten up the sauce)
• 1 small garlic clove (minced or grated finely)
• 1 teaspoon Sriracha sauce or hot chili sauce