Savoury Smoked Salmon Cakes

Don’t be put off by the time for this recipe- it is well worth it! Perfect for breakfast, lunch, dinner or a sneaky snack! An easy way to increase your vegetable intake and aren’t too “fishy” either. Perfect for fussy eaters!

Makes 15

Time 45mins

Dairy Free and Gluten Free

INGREDIENTS:

Wet Ingredients

• 2 grated zucchinis
• 1 cup grated sweet potato grated
• 2 stalks of green onions thinly sliced
• 4-5 leaves of kale, chopped finely (approx. 2 cups)
• 2 tablespoons capers
• 200g smoked salmon sliced finely
• 1 clove garlic crushed
• 1 large handful of chopped fresh parsley and dill

Dry Ingredients

• ½ teaspoon fennel seeds
• 1 cup chickpea flour (or flour of choice)
• 1.5-2 cups of filtered water
• 2 teaspoons of aluminium free baking power
• Salt and pepper to taste

Cooking ingredients

• 1-2 tablespoons of olive oil or ghee

METHOD:

1. Preheat oven to 180 degrees
2. Mix all wet ingredients in a bowl
3. Mix all dry ingredients (except water) in bowl, add water until thick and bubbly
4. Add wet to dry and carefully fold through
5. Heat pan and add oil, spoon batter and flip once it starts to bubble (approx.2-3 minutes each side)
6. Place in oven for a further 15-20 minutes until cooked completely through
7. Enjoy with salad, roast vegetables or sautéed mushrooms and spinach