AIP • Grain free • Dairy free • Gluten free • Nightshade free • Nut free
I love these nutritious salmon and kumara cakes. They are quick and easy to put together, packed with lots of flavour, and kid friendly. You can make them ahead of time, and they taste great the following day reheated.
Smoked salmon kumara cakes are a great family meal option. If your kids are not so keen on coriander, this can easily be removed or replaced with a little finely grated courgette (water squeezed out). When using kale make sure you remove the hard stems and then massage the leaves by scrunching them. This will soften the leaves, making them more enjoyable to eat.
AIP smoked salmon kumara cakes
Cook time : 35 - 40 minutes
Servings : 2 people
Ingredients
Smoked Salmon kumara cakes :
• 1 large purple skin kumara
• 1 large sweet potato
• 1 tsp dried coriander or oregano
• 1 tsp garlic powder
• 1 tsp lime zest
• 1/4 tsp salt
• 2 tbsp coconut milk
• 1/4 cup fresh coriander or parsley
• 3/4 cup smoked salmon
• olive oil
Cranberry kale salad :
• 1 cup lettuce, shredded
• 1/2 cup kale, shredded
• 1/2 cup baby spinach
• 1/4 cup red cabbage, shredded
• 1/4 cup fresh herbs
• 2 tbsp cranberries
• avocado oil
Instructions
Chop and boil the kumara until soft.
Leave to cool slightly, then mash with coconut milk and season with dried herbs, garlic powder, lime zest and salt.
Once fully mashed and smooth, gently fold through chunks of smoked salmon and roughly chopped fresh herbs.
Using slightly wet hands form mixture into cake patties.
In a large non-stick pan, heat olive oil. Place patties and set to a medium-low heat.
Cook for 5 - 8 minutes and then very carefully turn over and cook for a further 5 minutes until crunchy.
While salmon cakes are cooking make the salad.
Serve salmon cakes with a sprinkle of nutritional yeast, cranberry kale salad, and a drizzle of avocado oil.
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