Sweet Potato, Avocado and Salmon Cakes

Serves 4
Time 20 minutes


500g of cooked potatoes (use can use sweet potato)

1 avocado, pip and skin removed

2 tbsp. of wholemeal gluten free flour

150g Salmon, tinned or smoked salmon

1 tsp. of Murray River sea salt

Rice Bran oil for frying



Mash the potato, avocado and flour till very smooth.

Mix through the salmonĀ and the salt.

Make into 4 cakes and place in hot frying pan with a little rice bran oil.

Cook for 3 minutes each side and serve.