Salmon and Sweet Potato Bites

Preheat the oven to 180C. Line a baking sheet with parchment paper or lightly grease ceramic ramekins.

Peel the sweet potato and cut into 2cm cubes. Place in a steamer basket over simmering water and steam for 12-15 minutes until completely tender when pierced with a fork. Alternatively, boil until soft.

While the sweet potato cooks, flake the salmon into small bite-sized pieces, checking carefully for any bones and removing them entirely.

Transfer the steamed sweet potato to a bowl and mash thoroughly with a fork until completely smooth with no lumps.

Add the flaked salmon and the whole egg to the sweet potato. Mix gently but thoroughly until evenly combined.

Season with a tiny pinch of seaweed powder or dried kelp as a mineral supplement (optional, omit for cats with thyroid issues), and fold in the chopped parsley.

Lightly grease your hands with a touch of olive oil. Pinch off tablespoon-sized portions of the mixture and roll into small oval bites, about 4cm in length.

Arrange the bites on the prepared baking sheet or in ramekins, spacing them 2cm apart. Lightly brush the tops with olive oil.

Bake at 180C for 15-18 minutes, until the bites are firm to the touch and lightly golden at the edges. Remove from the oven and allow to cool completely on the tray before serving.