• Margaret Pahos

Salmon and Cauliflower Patties with Feta Dip



If you love salmon you are going to love this low carb, full flavour recipe! These Salmon and Cauliflower Patties with Feta Dip are absolutely delicious and everyone in the family devoured them the minute they were taken out of the oven. They didn’t even wait to see how they would taste in a burger and everyone agreed they were too good to be placed between a bread bun anyway. Best of all, they are packed with vegetables and most importantly with cauliflower!


So, is there anyone else that loves cauliflower as much as I do? The popularity and attractiveness of cauliflower is mostly based on the fact that it is a wonderful substitute for rice, flour and so many other ingredients. I personally love it due to its simple flavour which means adding it to most meals such as these Salmon Patties gives the meal a light and subtle taste along with a fluffy texture. Even better, if you have children that won’t eat cauliflower, then grate it and add it to a meal like this and they won’t even know its in there #mumtricks


So I was able to come up with this recipe after seeing so many bloggers creating salmon and tuna patties of their own. There were so many recipes but I wanted to add cauliflower and potato to mine so off I went and started experimenting. I posted on my Instagram stories what I was cooking and the response was overwhelming. So many wanted the recipe especially due to the grated cauliflower. The second time round I changed a few ingredients and came up with this recipe and let me tell you, it is so juicy and delicious.


Firstly I am so proud to have created yet another one bowl recipe. No need to cook anything prior, just add all ingredients listed into one bowl and combine. When you are trying to mould the patties between your hands be a little patient. Cup your palms and form a perfect patty. You want the mixture slightly wet because once it is baked it retains the moist and fluffy texture. However if you feel it needs a little more flour, add only a heaped tablespoon at a time. You don’t want to create a dry mixture because we will be baking them, not frying them.


Once the patties are ready, pat them into the almond meal (or breadcrumbs) and place them onto the baking tray. Make sure they are 3cm apart (to allow them to brown all around) and bake them for 15 minutes each side.





Now you don’t have to eat the patties hot out of the oven as they are delicious at any temperature. They are delicious hot with the feta dip or even cold straight out of the fridge with some tomato sauce! Don’t be afraid to try a variety of sauces, even sweet chilli! That’s how versatile the salmon patties are! We discovered this when the feta dip had run out and my daughter wanted a late night snack. She went to the fridge, grabbed a salmon patty and some sweet chilli sauce and ate it faster than I could say “what are you doing at this time of night?” LOL You have no idea how much I love my kids enjoying my recipes but I don’t enjoy when they eat me out of house and home! LOL


Enjoy and don’t forget to tag me in your creations and send me a photo! I love hearing from you all xx


Makes 12 large patties




Patties:

415g canned wild Atlantic red salmon, drained

250g cauliflower florets, grated

50g baby capers

1 large potato, grated and remove excess moisture

1 medium zucchini, grated and remove excess moisture

½ cup coconut flour (for grain free version) OR 1 cup rice flour

1 large onion, finely chopped

4 large eggs

1 tbs extra virgin olive oil

1 tsp dried Greek oregano

½ tsp sea salt

½ tsp pepper

½ tsp ground garlic or 2 garlic cloves minced


Coating:

2 cups almond meal OR preferred breadcrumbs


Feta Dip:

100g feta, crumbed

3 tbs Greek yogurt

Zest of 1 lemon

Juice of 1 lemon

1 large garlic clove, minced

freshly ground pepper


1. In a large bowl combine the ingredients needed for the patties. Place in fridge for 30 minutes. In the meantime, pre heat the oven at 200C fan forced and line a tray with baking paper. Set aside.

2. Now prepare the feta dip by combining all the ingredients in a bowl and smash with a fork to form a chunky dip.

3. Remove from fridge and using your hands as ‘cups’, gently pat together 2-3 heaped tablespoons of mixture. Form a thick patty (6cm wide x 3cm thick) and then pat almond meal all over each salmon patty. Place onto baking tray. Repeat.

4. Spray each patty with some extra virgin olive oil and bake for 15 minutes. Turn over and bake for a further 15 minutes.

5. Once cooked serve on platter with feta dip and slices of tomato, cucumber, red onions, olives and pepper.

6. Leftover salmon patties can be used for lunch the following day and taste even better cold straight out of the fridge! Enjoy x




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