Peel and chop the sweep potato into 1 cm cubes and put in a saucepan to boil. Should take around 8 – 10 minutes to cook through. Drain add to a mixing bowl, mash and stir in the salt, pepper and paprika (or spice of your choice) and put to one side.
Bake the salmon in the oven in some foil to retain the flavour and moisture. Usually takes around 10 minutes depending on the size of the fillet but check it is cooked through.
Finely chop the parsley and then add this and the cooked salmon to the sweep potato mash and combine. Squeeze in ΒΌ of the lemon juice.
Now it gets a little messy. The mixture will contain too much liquid so it will need to be squeezed out through a muslin cloth (I used a tea towel as I didn’t have one to hand and it worked fine). Once the mixture is fairly dry you can start to mould it in your hands to a round and slightly flat fishcake shape.
Put the buckwheat flour in a bowl and season. Now comes the fun part! Carefully roll the fishcakes in the flour mix and lightly fry them in a hot pan with some olive oil, ensuring each side is nice and crispy.
Serve on a bed of garden salad and drizzle with light salad dressing or mayo. Garnish with black pepper and leftover herbs and enjoy your beautiful nutritious gluten free creation.