500g sweet potato, about 3 small sweet potatoes. This can be roasted a day or two before and will keep in the fridge
600g tinned salmon, with edible bones
1 teaspoon extra virgin olive oil for sautéing
1 brown onion, diced
1⁄2 cup (60g) almond meal
2 handfuls finely chopped dill or other fresh herbs
2 teaspoons salted capers
1 organic or free range egg, beaten
1⁄2 teaspoon fine sea salt & cracked pepper to taste
Preheat oven to 180°C. Place the sweet potato on a baking tray lined with baking paper and bake for 45 minutes, or until soft. Remove from the oven, slice lengthways and allow it to cool a little. Scoop the flesh out of the skin (discard skin) and add to the other ingredients.
Drain the salmon very well, place in a mixing bowl and fluff it up a little with a fork. Use some paper towel to soak up any excess liquid.
Heat olive oil in a pan, add the onion and sauté on low heat until translucent (about 5 minutes). Add the onion to the bowl. Add in the almond meal, dill, capers, egg, salt, pepper. Mix all the ingredients well to evenly combine. Refrigerate mixture for at least 30 minutes.
Preheat oven to 180°C. Remove mixture from the fridge. Form mixture into patties (roughly 80g each), place on a lined baking tray and bake for 15 minutes. Remove tray from the oven, allow patties to cool slightly and then turn them over. Bake for a further 10 minutes. They should now be golden on both sides. Serve with some salad, steamed or roast vegetables.