These cakes are great for using up leftover cooked salmon fillet. Our salmon was cooked in the smoker the night before and worked perfectly for this. As salmon and sweet potato are both gentle flavours, I added 1 small chopped chilli (feel free to omit or alter amount to personal preference) and some fresh herbs and spices. We used gluten free flour when we made the cakes, but plain flour should work just as well. Serve with a cool, crisp salad and a chilled Chablis.
Very tasty :-) - 26 May 2015