Salmon & Cauliflower Cakes

Yep, cauliflower again!

I just kind of made this recipe up tonight when I was looking at my leftover Romanesco cauliflower mash from lunch and a very tasty looking piece of Atlantic salmon. I gathered the other ingredients and free-measured to come up with this recipe. 

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. 

Ingredients:

200g of Salmon - either a tin or fresh

Medium sized cauliflower floret of your choice

1 tbsp Flaxseed oil

Chilli flakes

1/2 cup Flax Chia blend

1 tsp Turmeric

Two eggs

Salt & pepper 

Method:

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.