Grain Free Salmon and Cauli Rostis

17 April 2017

Feeling super inspired to create something new, I decided to experiment with this salmon and cauliflower combo, and what a mix of flavours it was! Cauliflower (as I’m sure you know already) is incredibly versatile and works particularly well as a flour or grain alternative. The almond and coconut flour and egg help to bind all the ingredients properly and also allow for some crispiness. This is a fantastic low carb, high protein recipe that will leave you feeling satisfied for hours. It’s also quick and easy, especially if you buy your cauliflower pre-riced.

Serves 4-6 | Ready in 30mins

Ingredients

1 head fresh cauliflower – cut into florets

1 x 400g can cooked salmon

1 cup almond flour
40g coconut flour
3 eggs
30g finely grated parmesan cheese (optional
Pink Himalayan salt to taste
2 tsp. baking powder
1 finely chopped onion

1 tsp. dried oregano

Handful fresh parsley - chopped
Crushed garlic powder

1 tbsp. sesame seeds – lightly toasted
Extra virgin olive oil / olive oil spray for cooking

grain free salmon rostis 2

Instructions

Step 1:

Steam cauliflower florets for 5-10minutes until soft. Once cooked through, drain excess water and place into a blender.

Step 2:

Place cauliflower in a blender and blend very lightly until cauliflower rice forms. Place cauliflower rice on a clean dish towel and gently squeeze to remove any excess moisture. Place into a large mixing bowl, mash lightly, and add remaining ingredients, mixing thoroughly. Using a good quality non-stick pan, drizzle a little olive or coat with olive oil spray, and allow to warm on medium heat. grain free salmon rostis 3

Step 3:

Using a tablespoon, scoop generous amounts of the rosti mixture into the palm of your hand, and gently press into a patty or fritter shape. Place 3-4 rostis on heated pan and cook for 3-4 minutes on each side. Be sure to check that your rosti has browned properly before turning it to cook on the other side.

Step 4:

Once all salmon rostis are cooked through, place on paper towel to absorb any excess oil. Place on a serving dish and garnish with fresh parsley and lemon wedges.

Optional: Drizzle with my favourite Tahini Mayo