Paleo Salmon and Sweet Potato Fish Cakes with Lemon Herb Aioli

what you need

400g orange sweet potato, steamed and mashed
415g tin sustainable salmon, drained and flaked
1 Tbs Herbies fish cake spice mix
1 Tbs olive or coconut oil
1 red onion, finely chopped
2 Tbs fresh parsley, finely chopped
1 small red chilli, finely sliced (optional)
1 egg, beaten
1/2 cup almond meal
1 tsp sea salt
1 tsp sea salt

For frying:
2 Tablespoons olive or coconut oil or ghee

Lemon Herb Aioli:

½ cup Roza’s Aioli Garlic Mayonnaise
½ tsp Dijon mustard
1 Tbs fresh lemon juice
1 Tbs fresh parsley, finely chopped
1 tsp fresh dill, finely chopped

what to do
Heat oil in heavy based frying pan. Add onion and chilli and gently fry for 5 minutes. Add Herbies fish cake spice mix and continue frying for 1-2 minutes. Remove from heat.
Add in remaining ingredients and mix well.
Shape into patties and refrigerate for minimum of an hour. This firms up the mixture and allows flavours to fully develop.
Heat remaining oil in frying pan then fry patties for 5 minutes on each side over medium heat.
Serve with Lemon Herb Aioli

To make Aioli:
Combine all ingredients in a bowl and mix well.

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