These super tasty and simple-to-make fishcakes are great for breakfast, lunch or dinner.  The ingredients are light and fresh - perfect for the start of spring/summer.

They are packed with healthy protein and anti-inflammatory omega 3 fatty acids from the salmon.  And the sweet potatoes are rich in antioxidants and beta carotene, which gets converted into vitamin A to support your immune function and eye health

Serves 2-3

400g sweet potatoes, peeled and cut into medium chunks

1 tbsp olive oil

240g salmon fillets

150g frozen peas

Large handful fresh coriander/ parsley, chopped

Coconut oil for frying

Green salad

1 lemon, cut into wedges

1. Preheat oven to 180°C.
2. Place the sweet potatoes on a baking tray, toss them in the olive oil and roast until they are soft, approximately 15-20 minutes.
3. Meanwhile, steam the salmon for approximately 10 minutes and the peas until soft, 3-4 minutes.
4. Mash the sweet potatoes and add the peas and coriander / parsley. Mix together.
5. Remove the skin from the salmon and finely flake it into the potato mixture. Combine it gently.
6. Divide the mixture into 6 portions and shape them into patties.
7. Heat the coconut oil in a large frying pan and fry the fishcakes over a medium-high heat for approximately 4 minutes on each side until browned.
8. Serve with a green salad and a wedge or two of lemon.