Salmon Fish Cakes with a Paprika-Turmeric Roast Veg salad & Avocado Mayo

Serves 2:

  • ½ head of cauliflower cut into florets
  • 1 large zucchini, cut into slices
  • 1 large fennel, cut into chunks
  • 1 head of broccoli, cut into florets
  • Olive oil for drizzling
  • Sweet paprika
  • Turmeric
  • Cinnamon
  • salt and pepper

    Fish Cakes:

  • 2 cans of Fish 4 Ever drained tinned wild caught salmon
  • 1 egg
  • 2 Tbsp coconut flour
  • 1 tsp psyllium husk
  • ½ brown onion, diced
  • 1-2 small cloves of garlic, or 1 large clove
  • ½ tsp salt,
  • ½ tsp pepper coconut oil for frying
  • ½ cup mayo (recipe below)
  • ½ an avocado

    Ingredients
    1. Preheat the oven to 180c and line a baking tray. Lay out all the vegetables except the broccoli and drizzle with olive oil and sprinkle with sweet paprika, turmeric, cinnamon and salt and pepper. Cook for 30 minutes. Then add the broccoli and cook for another 15 minutes.
    2. When the veggies have 15 minutes to go, in a small food processor, process the fish, egg, coconut flour, psyllium husk, onion, garlic, salt and pepper.
    3. Heat a knob of coconut oil in a frying pan and spoon patty-sized amounts onto the pan. Cook on medium for 5-7 minutes and then flip. Cook for 5-7 minutes on the other side
    4. To make the avocado mayo, blend the mayo and avocado using a sick blender until creamy and thick.
    5. Smear half of the mayo on each plate and then top with the veggies and salmon patties. Serve with a lemon wedge.

    Mayo:
    Place 1 cup olive oil, 1 large egg, 1 teaspoon lemon juice, ½ teaspoon Dijon mustard and ¼ teaspoon salt into a Maison jar and insert a handheld stick blender all the way to the bottom. Then blend on high for about 20-30 seconds, keeping the blender on the bottom. Blend until the whole bottom is white and then slowly lift it up to continue to emulsify. Keep blending until the mixture has thickened to your desired amount. ⠀

Serves 2:

½ head of cauliflower cut into florets 1 large zucchini, cut into slices 1 large fennel, cut into chinks 1 head of broccoli, cut into florets Olive oil for drizzling Sweet paprika Turmeric Cinnamon salt and pepper

Fish Cakes:
2 cans of Fish 4 Ever drained tinned wild caught salmon 1 egg 2 Tbsp coconut flour 1 tsp psyllium husk ½ brown onion, diced 1-2 small cloves of garlic, or 1 large clove ½ tsp salt, ½ tsp pepper coconut oil for frying ½ cup mayo (recipe below) ½ an avocado

1. Preheat the oven to 180c and line a baking tray. Lay out all the vegetables except the broccoli and drizzle with olive oil and sprinkle with sweet paprika, turmeric, cinnamon and salt and pepper. Cook for 30 minutes. Then add the broccoli and cook for another 15 minutes. 2. When the veggies have 15 minutes to go, in a small food processor, process the fish, egg, coconut flour, psyllium husk, onion, garlic, salt and pepper. 3. Heat a knob of coconut oil in a frying pan and spoon patty-sized amounts onto the pan. Cook on medium for 5-7 minutes and then flip. Cook for 5-7 minutes on the other side 4. To make the avocado mayo, blend the mayo and avocado using a sick blender until creamy and thick. 5. Smear half of the mayo on each plate and then top with the veggies and salmon patties. Serve with a lemon wedge.

Mayo: Place 1 cup olive oil, 1 large egg, 1 teaspoon lemon juice, ½ teaspoon Dijon mustard and ¼ teaspoon salt into a Maison jar and insert a handheld stick blender all the way to the bottom. Then blend on high for about 20-30 seconds, keeping the blender on the bottom. Blend until the whole bottom is white and then slowly lift it up to continue to emulsify. Keep blending until the mixture has thickened to your desired amount. ⠀

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