Serves 4

Cal per serving: 300

Gluten free: Dairy Free

300g cooked salmon, flaked

4 spring onions, thinly sliced

4 kaffir lime leaves, thinly shredded

1⁄2 cup shredded coconut

2 red chilis, deseeded and chopped

2 thumbs ginger, grated

2 cloves garlic, crushed

4 teaspoons Tamari sauce

4 teaspoons fish sauce

3 tablespoons coconut flour, plus extra to coat patties

4 eggs

Coconut oil, for frying

Lime wedges and leafy greens, to serve

Place the salmon in a bowl and add the spring onions, lime leaves, shredded coconut, chilli, ginger, garlic, the Tamari and fish sauces and the coconut flour.Whisk the eggs together and add to bowl. Mix well.

Shape into eight patties, dust in coconut flour and shallow fry in the coconut oil for 5 minutes or until golden each side.

For a vegetarian version, substitute salmon with banana blossom.