Salmon Cakes

Ingredients

 2 x 170g cans of wild salmon liquid drained off

¼ cup of sweet potato

2 Eggs

2 Tbsp of coconut flour

¼ cup of finely sliced chives

Pinch of Salt

2 Tbsp of coconut oil

Directions

 Line oven tray with baking paper and preheat oven 170c.

Combine all ingredients with a fork. Form into 6-7 patties on baking sheet.

Bake patties until firm, about 30minutes.

Brown with olive oil after baking or just prior to serving.