350 grams of white sweet potato
1 x 400gram can of wild caught salmon, drained, bones in
½ teaspoon Himalayan or sea salt
Pepper to taste
2-3 tablespoons of lemon juice (adjust according to taste)
1 firmly packed teaspoon of freshly grated ginger (adjust according to taste)
3 tablespoons finely chopped parsley leaves
Peel and cut sweet potato into medium sized pieces and steam until soft.
Add all ingredients and taste to adjust quantities of lemon, ginger, salt and parsley.
Form into flat patties and coat in flour. (You could use potato, tapioca or arrowroot) and shallow fry in organic coconut oil until brown and crispy.
By Andrea Southern, Naturopath, Nutritionist, Herbalist at Stafford and The Gap in Brisbane. For an appointment phone 0412 791 705