Spicy sweet potato salmon cakes | easyFood
Gluten-free and rich in omega-3s, these make-ahead fishcakes are a great addition to any lunchbox
Ingredients
- 250 g sweet potato, peeled and chopped
- 3 tbsp coconut oil, melted
- 320 g tinned salmon in brine, drained
- 3 spring onions, thinly sliced
- 2 tbsp fresh coriander, chopped
- ½ lemon zest, grated
- 1 green chilli, deseeded and finely chopped
- 2 large eggs
- ½ tsp dried chilli flakes, (optional)
- Salt and black pepper
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