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Crunchy Salmon Cauliflower Patties - Gluten + dairy free

Ingredients

  • 1 and 1/2 cups cornflakes we used organic and gluten free
  • 1 small salmon fillet you can use any other type of fish or chicken also.
  • 1/2 cup cauliflower rice (shredded caulilfower) you can use broccoli instead.
  • 1/2 cup butternut squash (or any squash) you can use potato instead.
  • 1 small egg totally works WITHOUT egg too, just add a tablespoon flour. (Chickpea flour works amazingly!)
  • 1/4 teaspoon salt (to your taste)
  • 1/2 teaspoon oregano (extra spices if you would like)

Instructions

  1. Preheat oven to 180*C

    To make the cornflake crumb simply blend or grind your cornflakes into a crumb, some pieces are fine to for added texture!

  2. To get the salmon vegge patties started, cook and cool a piece of salmon. I just baked in the oven for 10 mins.

  3. Then shred the cauliflower and squeeze any water out if any. Add the caulilfower rice into a big bowl.

  4. Scoop soft insides of a cooked butternut squash and add into the bowl.

  5. Add the egg.

  6. Add the cooked and COOLED salmon.

  7. Add in the salt and oregano. And mix the mixture with your hands until fully combined.

  8. Shape into pattie shapes. It will be pretty soft mixture but quickly shape and dip and coat in the cornflakes crumbs.

  9. Repete with all the patties and then oil a baking dish/tray and place the patties on it to bake in the oven for approx 20 mins at 180*C. 15 mins into it flip the patties so both sides get a evenly brown and crunchy crumb.

  10. Eat with favourite dip and enjoy!