Serves 4:

• 3 cups of peas
• 2 cans of salmon
• ⅓ cup of ground almonds
• Lemon zest from 1 lemon
• Chopped parsley
• Salt and pepper

Method:

Cook the peas with the garlic cloves, drain and leave to cool for a few minutes.

Open the cans of salmon, tip them on a plate or chopping board and pick out the bones (I know they’re soft but I prefer them out) and flake the fish.

Add the peas, fish and almond together with the zest, parsley and seasoning and blitz them in a food processor (I have a little hand operated one which struggled a bit).

Then divide the mixture into about 16 portions and roll these into balls. Flatten gently with your hands and leave the patties chill in the fridge for an hour or more.

When you ready to cook them heat up some oil (olive or coconut) in a frying pan and fry the patties over a low heat till golden.

I served some sweet potato mash and a homemade coleslaw with them.