As always, you can adapt e.g. add chilli or swap the flaxseed for quinoa (cook it first kids) or swap flaxseed oil for coconut oil etc.
200g of Salmon - either a tin or fresh
Medium sized cauliflower floret of your choice
1 tbsp Flaxseed oil
1/2 cup Flax Chia blend
1 tsp Turmeric
Salt & pepper
Heat oven to 350F or 180C
Boil cauliflower and blend with almond milk (add parmesan if you like) to form a thick 'mashed potato' like consistency
Cook salmon medium or remove straight from tin
Mix in a bowl the cauliflower mash, salmon, turmeric , flax/chia, salt and pepper, chilli flakes, flaxseed oil and whisked eggs until well combined.
Prepare baking dish with olive oil smearing
Scoop mixture into rissole size balls and flatten slighty in tray
Bake for 20 minutes (turning at 10 minutes) or until golden brown.
Serve with purple mustard leaves and a dollop of Greek yoghurt and squeeze of lemon.