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  • Writer's pictureEmily V

Gluten free Sweet Potato & Salmon fritters


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


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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