4 small Sweet Potatoes
1 large or 2 small Salmon Fillets
1 large handful of Kale
1tbsp Olive Oil
Juice of a Lime
Fresh Ginger, Chilli, Garlic and Coriander
Salt & Pepper
Chop and steam the sweet potatoes. While the potatoes are cooking, bake the salmon fillets in the oven.
Slice the garlic, chilli, ginger and coriander.
Once cooked, pour the sweet potatoes into a bowl and mash.
Add the spices, coriander, tahini and the lime juice. Mix well.
Flake the cooked salmon into the sweet potato mix. Stir.
Soak the kale in boiling water then drain. Stir into the fishcake mixture.
Create patties with the mixture and place on a greased baking tray.
Oven cook for 20 minutes on 180c, flipping throughout.
These fishcakes taste delicious with salad or vegetables for dinner or with poached eggs and avocado for a top quality brunch!