Peel and chop the sweet potato into small chunks, then place in a pan of water. Bring to the boil then simmer for 20 mins (until softened).
Meanwhile grill the salmon for 10 minutes (until just cooked).
Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard.
Break the salmon fillets into flakes, then mix with the potato mixture.
Divide the mixture into 6 cakes.
Place the flour, egg and ground almonds in separate bowls.
Coat each cake in flour, then the egg then the ground almonds.
Heat the coconut oil in a frying pan, then gently fry the cakes for 3-4 minutes on each side, then serve.