Serves 2

  • 2 salmon fillets
  • 1 large or two small sweet potatoes
  • 1 large handful coriander, finely chopped
  • 1 red chilli, finely chopped
  • Thumb-sized piece of ginger, peeled
  • 1 stalk fresh lemongrass, finely chopped
  • 3 spring onions, finely chopped
  • 1 large egg, beaten
  • 2 tbsp flour (I use buckwheat but any flour will work)

The recipe

Salmon is an oily fish which means it is high in anti-inflammatory omega 3 fatty acids. It is also a great source of protein. The sweet potato, herbs and spices deliver a variety of antioxidants which also help to fight inflammation – served up with a generous side of dark leafy greens, this recipe packs a nutritious punch!


  • Peel and chop the sweet potato into small chunks (roughly 1cm x 1cm)
  • Steam for 20 minutes, or until easily mashed with a fork
  • Remove from the heat and add to a large mixing bowl
  • Steam the salmon fillets for 6-8 minutes, checking to see that they are cooked through
  • Remove from the heat, peel off the skin (I save this for the dog!) and add the fish to the bowl with the potato, mashing the two together thoroughly – I like to use a proper potato masher for this.
  • Once the potato and fish have cooled, add the coriander, chilli, onions and lemongrass
  • Grate the ginger into the mixing bowl
  • Add the egg and mix thoroughly
  • Add the flour and mix thoroughly – you might need to add more flour if the mixture is too loose (it varies every time I make it depending on how much water is retained in the fish and potato after steaming)
  • Lightly flour a chopping board and using your hands, make 6 patties from the mixture
  • Refrigerate until you cook them – this helps them to firm up. I usually keep them in the fridge for 2 hours, but you can leave them for up to 3 days before cooking
  • When you’re ready to cook, add a tablespoon of coconut oil to a large frying pan