Cooking Time 10minutes
Serves 2 (4 fishcakes)
2 dessert spoons coconut oil
2 small sweet potatoes
2 poached salmon fillets (you can use peppered mackerel in which case take out the chorizo)
1 red onion, chopped
1/3 stick of chorizo, diced
1 tablespoon of fresh rosemary
salt and pepper
Peel and chop the sweet potato into small chunks. Place into a steamer and cook until soft. While steaming poach the salmon at the same time. Add the onion and the chorizo to a frying pan with one spoon of the coconut oil and cook until the onion is soft.
Mash the sweet potato, and add the chopped rosemary, Then break up the salmon, and add to the potato with the onion and chorizo.
Make into fish cake shapes anf fry in a pan for 5 minutes per side in the remaining coconut oil