These are oh-my-goodness good.
1 14 oz can salmon
1 small sweet potato, cooked, cooled, peeled and mashed (prick some holes in it and nuke for 6-8 minutes)
4 scallions, minced
Handful of parsley, minced
Zest of one lemon, and half the juice
Drain the salmon. Remove the skin, but leave the bones in. Combine all the ingredients, mashing with a fork. Shape golf-ball sized pieces into patties, and cook in a nonstick skillet with a little olive oil over medium-low heat until nicely browned on each side (a few minutes will do it.)