Open the tinned salmon and drain away as much liquid as possible.
Place the salmon in a large mixing bowl and mash with a fork, taking care to ensure any bones are well mashed.
Add the sweet potato and mash together with the salmon.
Peel and finely chop or grate the ginger root and add to the mixture.
Add the coconut flour and turmeric and mix well. The coconut flour will absorb any excess moisture and bind the fishcakes together.
Cover a plate or chopping board with some more coconut flour.
Shape the fishcake mixture into round, flat patties (makes 6-8) and press them into the coconut flour to cover.
Melt the coconut oil in a frying pan. Fry the patties for 3-4 minutes on each side, until golden.
Squeeze the lime juice over the cooked fishcakes and serve.