Boil sweet potato in water for 15-20 mins until tender. Drain and then mash the sweet potato until smooth.
Heat 1 tsp olive oil in a fry pan and cook the salmon fillet, 4-5 mins each side. Once cooked, flake the salmon fillet into a bowl and set aside.
Mix the flaked salmon, sweet potato, zucchini, spring onions, almond meal, egg, lemon zest, juice, parsley, capers, Dijon, salt and pepper together in a bowl and place in fridge to chill for 20 mins.
Shape 1Ttbsp of the chilled mixture into small patties. Repeat with the remaining mixture and put in fridge to chill for a further 10 mins.
Heat remaining oil in a non-stick frypan on medium heat and cook patties for 3-4 mins each side and serve with some beetroot dip.