Add the sliced leeks to a frypan along with the olive oil and cook until soft.

Add them to a bowl with the mashed potato, smoked salmon, red onion, garlic, 1x egg and a pinch of sea salt and pepper.

Mix together until well combined, your mixture should be firm and stick together when rolled into a ball.

Start rolling the mixture into balls, I made mine quite large, approx size of a golf ball, but you could make them smaller.

Set the balls aside once rolled and get the rest of your ingredients prepared.

Add the coconut flour to a plate and set aside.

Add the remaining 2 eggs to a bowl and whisk until combined.

 Lastly add the almond meal to another bowl and also set aside.

Now you can begin your crumbing production line!

Simply add the rolled potato balls to the coconut flour, then coat in the egg mixture and finally coat in the almond meal.

Continue this process until you have coated each potato ball.

Heat a little olive oil in a large frypan over a medium heat.

Add the croquettes and cook for a few minutes on each side.

Do not leave these unattended, you need to continue to turn them until all sides are cooked.

I served this with lots of steamed vegetables and it made the perfect meal!