Salmon & Sweet Potato Cakes

MAKES 10-12

These cakes are so versatile and really you can throw in whatever ingredients you have left in the fridge. Great for a light summer dinner, for breakfast with a poached egg or packed cold for kids lunch boxes. High in protein, essential fats and antioxidants, these little babies will do wonders for hair, skin and nail quality as well as boosting neurological function.


1 salmon fillet (or 1.5 cups canned)
1 cup sweet potato, mashed
½ cup peas
2 shallots
Small handful fresh mint, roughly chopped
2 eggs
¼ cup almond meal
Salt and pepper to taste
1 tbsp coconut oil, for frying


  1. IF USING SALMON FILLET: Preheat oven to 180°c and line a baking tray with baking paper. Bake for 15-20 minutes or until cooked all the way through, turning once mid-way. Remove from oven, allow to cool then mash with a fork. Ensure all skin and bones have been removed.
    IF USING CANNED: empty all liquid from can, transfer to bowl and remove all skin and bones. Mash with fork.
  2. Add all ingredients except coconut oil to a large bowl and mix well. Using a tablespoon, scoop out the mixture and flatten into cakes.
  3. Heat the coconut oil in a large frypan over medium heat. Fry the cakes until golden then flip and fry the other side.
  4. Transfer to plates and serve with a big side salad. I’ve served here with Red Capsicum Dip from Aussie Body Diet, pg. 137.