Low carb salmon cakes

These make a tasty and convenient lunch for work or school.

Serves 4

Two 7.5 ounce cans salmon, drained
½ cup cooked, mashed sweet potato
1/3 cup almond flour
½ cup shredded carrot
¼ cup finely chopped fresh parsley
1 egg, lightly whisked
Herbamare, or salt and pepper, to taste

Preheat the oven to 425ºF.

Combine all ingredients well in a bowl with your hands. Shape mixture into patties and arrange on a lined baking tray.

Bake for approximately 20 minutes, flip the cakes over and bake for another 10 minutes.

Serve with a salad.