Spiced Quinoa with Almonds and Feta
16th April 2015
New You Smoked Haddock With Dill Lentils
17th April 2015
Ingredients
- 2 large sweet potatoes
- 2 tbsp coconut oil
- 1/2 Lemon grated zest and juice
- 1 egg yolk
- 140 g smoked salmon trimmings
- 1 tbsp chopped parsley
- 2 tbsp coconut flour mixed with 1 tsp coarsely ground pepper
- a little coconut oil, for frying
Servings:
Instructions
- Boil the potatoes until tender. Leave to cool for 5 mins, scoop the flesh in a bowl, then mash and leave to cool. Season with coconut oil, lemon zest and juice to taste, then mix in the egg, salmon and parsley.
- Shape into small rounds 3cm wide and 1cm deep. Chill for 15 mins.
- Dust each cake with the peppered flour, then fry over a low heat in a little oil for 2-3 mins on each side. Drain on kitchen paper and serve garnished with salmon and parsley.
- Enjoy!
