Pan-Fried Goodness: Salmon Fishcakes Recipe

Ingredients

• 1kg potatoes, peeled, chopped into small cubes
• 440g wild salmon
• 2 tbsp freshly chopped parsley
• 6 spring onions, finely sliced
• Juice from 1/2 lemon
• 50g almond flour
• 2 tbsp coconut oil
• 100g salad leaves
• 160g cherry tomatoes, halved
• 200g cucumber, chopped
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Lemon wedges for serving