Makes 12

250g sweet potato, peeled and chopped
3 tbsp coconut oil, melted
2 x 160g tins of salmon in brine, drained
3 spring onions, thinly sliced
2 tbsp fresh coriander, chopped
Zest of ½ a lemon, grated
1 green chilli, deseeded and finely chopped 
2 large eggs
½ tsp dried chilli flakes (optional)
Salt and black pepper

To serve:
Lemon juice 

1. Cook the sweet potato in the microwave until soft, then mash until smooth.
2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of the melted coconut oil.
3. In a large bowl, mix together the salmon, spring onions and coriander. Add the mashed sweet potato and gently combine.
4. Add the lemon zest, chilli, remaining coconut oil, eggs and chilli flakes. Season to taste. Use clean hands to combine everything together.
5. Divide the mixture between the greased muffin tin cups, flattening each with the back of a spoon.
6. Bake the salmon cakes for 20-25 minutes or until a toothpick inserted into the centre comes out cleanly. Transfer to a wire rack to cool.
7. Squeeze some lemon juice over the salmon cakes to serve.

Per serving: 100kcals, 5.9g fat (3.6g saturated), 4.9g carbs, 1.6g sugars, 6.9g protein, 0.9g fibre, 0.18g sodium

TOP TIP:
These can be stored in the fridge in an air-tight container for up to four days. Enjoy at room temperature or pan-fry in some melted butter over a medium heat until crispy.

Why not try this sweet potato rösti with smoked salmon…