Ingredients

1 Large Sweet Potato
1 cup quinoa
418g tinned wild red salmon
1 tsp chilli flakes
1 handful fresh parsley chopped
1 handful coriander chopped
1 handful chives chopped
3 spring onions chopped
zest of lemon
1 egg
2 tbsp coconut oil

Preparation method

1 Preheat the over to 180 degrees
2 Add sweet potato and cook for 45 mins
3 Cook quinoa in boiling water for 10 minutes
4 Combine salmon, chilli, parsley, coriander, pepper, chives, lemon and spring onions, to a bowl with the cooked quinoa
5 Once the sweet potato is cooked, remove skin and add to the mixture
6 Crack an egg into the mixture and combine
7 Shape mixture into 8 palm sized patties
8 Add oil to a pan and cook for 3-5 mins each side
9 Serve with salad