Salmon and Sweet Potato Cakes with Green Beans & Cherry Tomatoes

Bring two saucepans of water to the boil.

Peel and chop the sweet potato into small cubes.

Add the sweet potato to one of the saucepans of water and cook until tender and easily pierced with a fork (15-20 minutes).

Trim the green beans.

Peel and finely chop the shallots.

Halve the cherry tomatoes.

Season the salmon lightly with salt.

Lower the heat of the other saucepan of boiling water to a simmer. Place the salmon in the water and cook until salmon is opaque throughout, about 5 minutes (slightly longer for thicker fillets).

Using a slotted spatula, remove the salmon from the saucepan and remove the skin.

Drain the sweet potato and return to the saucepan and mash until smooth.

Using a fork, break the salmon into flakes and stir through the sweet potato mash.

Season the salmon and sweet potato mixture with salt and pepper to taste. Add chilli flakes if desired.

Stir through the coconut flour and then form the mixture into patties.

Heat a little olive oil over medium high heat in 2 frying pans.

Add the shallots, green beans and cherry tomatoes to one and the fish cakes to the other.

Sautee the beans until tender and cook the fish cakes long enough to get a little colour on each side.

Stir through the sundried tomato pesto with the beans and tomatoes and then remove from the heat.

Distribute the green beans, cherry tomatoes and salmon fish cakes among serving plates.