Ingredients:
1 can of wild caught salmon (preferably Good Fish brand)
1 cup of cooked & cooled sweet potato
1/4 cup cassava or tapioca flour
1/2 cup of bessan (chickpea) flour
1 organic egg
1 spring onion
1 handful of fresh parsley
1 tsp of sweet paprika
1 tsp baking powder
1/2 tsp of salt
Juice of a lime
Coconut oil or macadamia oil for frying
Method:
Cut some sweet potato into small chunks and place in a steamer until soft enough to mash.
Let them cool down completely and add all the ingredients into a bowl and combine well.
If the mixture is too wet just sprinkle a little more flour in.
Heat a pan medium high with some coconut oil, and scoop a desert spoon sized portion out of the bowl at a time, and gently push down to make a fritter.
They should only need a minute or two each side to get a nice crust.
Finish with a squeeze of time juice.
Great to eat on their own or add to your nourish bowls with a lime and cucumber coconut yoghurt dipping sauce.
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