Heat oil in fry pan and cook the salmon fillet. Flake the salmon fillet and set aside.

Boil, steam or microwave sweet potato and peas, separately, until tender. Drain and mash the sweet potato until smooth, mix in peas.

Add salmon, 1/3 cup breadcrumbs, egg and shallots to the sweet potato mixture and stir to combine. Place remaining breadcrumbs on a plate.

Shape 1/3 cup salmon mixture into a 2cm-thick patty. Roll in breadcrumbs to coat. Repeat with remaining mixture.

Heat oil in a large non-stick frying pan over a medium heat and cook patties, in batches, for 2-3 mins each or until golden.

Serve with lemon wedges and garden salad.