These fish cakes make a great post workout breakfast because of the sweet potato, for some extra carbs. They’re great for lunch with a crunchy salad or for dinner with some sautéed kale, tender stem broccoli and spinach.

What you’ll need (serves 2):

  • 1 tin (213 grams each) of wild salmon, break up with a fork
  • 200g of boiled and mashed sweet potato
  • 1 egg, beaten
  • 1 tbsps of buckwheat flour
  • 1 sticks of celery, chopped into small pieces
  • 1/2 tsp of paprika
  • 1/2 tsp of cumin
  • 1/2 tsp of dried parsley
  • 1/2 tsp of pink himalayan salt

How to:

  • Add all the ingredients into a bowl together and mix well, then form into 4 patties (2 per person)