Preheat the oven to 180C/350F. Boil the diced sweet potato until done. Drain.

Cook choppped onion, garlic, and ginger until soft. Then add in well drained tinned salmon and heat through.

Mix cooked ingredients in a bowl and add the egg. Then add enough oats until it’s a firmer texture that you can shape into cakes.

Roll cakes in breadcrumbs or grated toast or crushed crackers to coat.

Cook in preheated oven for 25 minutes.

Serve with salad.