Go Back

Ginger & Lime Salmon Fishcakes

Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins


  • 1 medium cooked sweet potato approx 200g
  • 213 g tin salmon
  • 1 small piece ginger root
  • 2-3 tablespoon coconut flour plus more for dusting
  • 1 teaspoon turmeric
  • 1 tablespoon coconut oil
  • 1 lime cut into wedges


  • 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.