Salmon Cakes with a Green Salad and Avocado Dressing

Ingredients

Salmon Cakes

2 fillets of skinned salmon, cooked

1 cup sweet potato (peeled, cooked and mashed)

1/2 Spanish onion, diced

Small handful coriander, chopped

2 cloves garlic, minced

2 eggs, whisked

1 tbsp tamari or coconut aminos

1 cup almond meal

2 tbsp olive oil for cooking

Salad

2 cups leafy greens

1/2 cucumber, peeled into ribbons

2 tbsp shaved fresh parmesan

Avocado Dressing

1 avocado

1/4 cup sour cream

Juice of 1 lemon

To Serve

1 lemon, cut into quarters

2 tbsp flat leaf parsley

Directions

Salmon Cakes

Place the cooked salmon into a large bowl and mash with a fork.

Add the rest of the salmon cake ingredients and mix well.

Divide the mixture into 8 patties.

Heat oil in a pan over a medium heat. Add the salmon cakes and cook for approximately 8 minutes (4 minutes on each side).

Salad

In a small bowl add all of the salad ingredients and mix well.

Avocado Dressing

Place all dressing ingredients into a food processor and blitz until smooth. Transfer into a small serving dish.

Assembly

Split the salad, salmon cakes and dressing between two plates and serve with lemon wedges and flat leaf parsley (optional).