Now I’m going start out by saying that I have nothing against potatoes, when boiled and cooled white potatoes can actually be a fantastic source of prebiotic fibre, supporting our gut health no end, but everyone else uses potatoes to make fishcakes SO I wanted to do something different.
I love the versatility of cauliflower, and it is obviously an absolute nutrient powerhouse too, plus the lighter texture of this compared to a potato version makes them a perfect summery alternative, and if you’re anything like me, a really divine breakfast!
I also must just thank the lovely people at Fish4Ever at this point as they kindly sent me a selection of their products to play with and so this recipe is dedicated to them. I have used their range for years as I am always keen to ensure that the foods I eat support our environment, and from a nutritional perspective they batch test their products so we know we aren’t ingesting high levels of contaminants.
I have used their wild red salmon here but these would work equally as well with mackerel or sardines if that’s what you have in your cupboard. And for a more sustaining meal feel free to add some lovely sweet potato wedges to your plate.
- 1 small cauliflower
- 4 spring onions
- 2 tablespoons sunflower seeds
- 4 tablespoons ground almonds
- 2 large organic eggs
- 4 tablespoons finely chopped parsley
- 2 tins Fish4Ever Red Salmon
- 4 tablespoons coconut oil
To Serve: Salad leaves, your choice of other veg (tomatoes, cucumber, radishes etc) sauerkraut and lemon wedges
- Remove the outer leaves from the cauliflower and roughly chop into florets, add to a food processor and pulse until it resembles small rice like pieces. You may want to do this in two batches.
- Heat 2 tablespoons of coconut oil on a medium flame in a large frying pan, add the cauliflower mixing to coat evenly in the oil, add ¼ cup water, cover with a lid and leave to gently sweat for 3-4 minutes.
- Meanwhile remove the root end from the spring onions before finely slicing them, add to the cauliflower, replace the lid and leaving to cook gently for 20 minutes until soft stirring occasionally.
- Once tender transfer to a large bowl and leave to cool for 10 minutes.
- Prepare the rest of your ingredients – drain the salmon, finely chop your parsley, and beat your eggs in a separate bowl.
- Once the cauliflower mixture is coolish to the touch, flake in the salmon, add the almonds, sunflower seeds, parsley and eggs then use a fork to mix well.
- Wipe out your frying pan and add a fresh tablespoon of oil. Heat once again on a low flame and use your hands to form patties from your fish mixture. Arrange in the pan and leave to gently cook for 3-4 minutes before carefully flipping to crisp up on the other side. Continue with the rest of the mix, adding the remaining spoonful of coconut oil to the pan halfway through if needs be.
- Serve with crisp salad leaves, radishes and sauerkraut garnished with a lemon wedge for a fresh burst.
- They will keep in the fridge for 4-5 days or freeze for up to 3 months.