Dice the sweet potatoes (skin too) into approximately 1 “ cubes. Melt 2 tablespoons of coconut oil on high in the microwave for 20-30 seconds. In a medium sized mixing bowl, toss the potatoes with the oil. Turn out onto a baking sheet lined with parchment paper.

Bake for 30-40 minutes, until golden brown.

Remove from the oven and carefully add them to a medium sized mixing bowl. Once cooled, mash them and then season with 1 T coconut oil, lemon zest and juice to taste, then mix in the egg, 5 oz of flaked smoke salmon (flake this with a fork) and parsley.

Shape into small 2” width and 1” high rounds and chill for 15 mins.

In a small shallow bowl, mix the coconut flour and ground pepper together. Dust each cake with the peppered flour.

Heat a medium sized skillet over medium high heat and add 3 tablespoons of the bacon grease or alternative high heat oil (rice bran oil). Once the oil is hot, add a few fritters to the skillet, cooking for approximately 4 minutes on each side, until golden and cooked through.

To serve: top with remaining salmon and garnish with parsley.