Cauliflower and Red Salmon Fish Cakes
SHORT DESCRIPTION
Nutritional Therapist and blogger Phoebe Liebling, who has found the perfect use for our Wild Caught Red Salmon in her unique cauliflower fish cakes.
INGREDIENTS
- 1 small cauliflower
- 4 spring onions
- 2 tbsp Sunflower Seeds
- 4 tbsp Ground Almonds/Almond Meal
- 2 large organic eggs
- 4 tablespoons finely chopped parsley
- 2 tins Fish4Ever Red Salmon
- 4 tbsp Organic Coconut Oil
- To Serve: Salad leaves, your choice of other veg (tomatoes, cucumber, radishes etc) sauerkraut and lemon wedges
METHOD
- Remove the outer leaves from the cauliflower and roughly chop into florets, add to a food processor and pulse until it resembles small rice like pieces. You may want to do this in two batches.
- Heat 2 tablespoons of coconut oil on a medium flame in a large frying pan, add the cauliflower mixing to coat evenly in the oil, add ¼ cup water, cover with a lid and leave to gently sweat for 3-4 minutes.
- Meanwhile remove the root end from the spring onions before finely slicing them, add to the cauliflower, replace the lid and leaving to cook gently for 20 minutes until soft stirring occasionally.
- Once tender transfer to a large bowl and leave to cool for 10 minutes.
- Prepare the rest of your ingredients – drain the salmon, finely chop your parsley, and beat your eggs in a separate bowl.
- Once the cauliflower mixture is coolish to the touch, flake in the salmon, add the almonds, sunflower seeds, parsley and eggs then use a fork to mix well.
- Wipe out your frying pan and add a fresh tablespoon of oil. Heat once again on a low flame and use your hands to form patties from your fish mixture. Arrange in the pan and leave to gently cook for 3-4 minutes before carefully flipping to crisp up on the other side. Continue with the rest of the mix, adding the remaining spoonful of coconut oil to the pan halfway through if needs be.
- Serve with crisp salad leaves, radishes and sauerkraut garnished with a lemon wedge for a fresh burst.
- They will keep in the fridge for 4-5 days or freeze for up to 3 months.
- Enjoy!
