Salmon Patties with Bok Choy

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Step 1

Add a few inches of water to a small pot. Add in sweet potato and bring to the boil. Cover, reduce to a simmer and cook for 6-7 minutes until the sweet potato is tender. Drain really well. Mash. Cool slightly.

Step 2

Place the mash, salmon, spring onions, egg and almond meal in a bowl. Use clean hands to mix until well combined. Season with salt and pepper. Divide the mixture into four patties. Coat the patties in a thin layer of extra almond meal.

Step 3

Heat coconut oil in a large skillet over a medium heat. Add patties to pan and cook for 2-3 minutes each side or until crispy on the bottom.

Step 4

Add a few centimetres of water to a small pot and insert a steaming basket. Bring water to the boil and add in bok choy to the basket. Cover and reduce to a simmer. Steam for 2 minutes or until the bok choy has softened.

Step 5

Divide salmon patties between two plates with steamed greens, a dollop of Greek yoghurt and the lemon wedges. Serve.