Recipe – “Egg Foo Young Cakes”

Inspiration from here.

6 medium eggs
Salt and Pepper
chopped coriander (loosely 1/4c)
1/4c coconut flour
1/2 tsp baking soda
4 frozen spinach cubes (Talleys) – thawed in microwave (about 1min 30sec) and then squeezed the excess liquid out using paper towels.  Final amount a compact 1/3-1/2c.
1 rasher of bacon, cooked, rind off
1/2 tsp apple cider vinegar
Ghee for frying.

Whisk eggs and salt and pepper.  Add coconut flour, baking soda, mix well.  Add coriander, bacon, apple cider vinegar. Mix again.

Heat ghee and place dollop into frying pan; press down to flatten the patty.  Turn once browned; once cooked cool on a wire rack.

(Makes 6 thick cakes).

Recipe – “Spicy Salmon Cakes”

Inspiration from here

1x tin 210g salmon, well drained

1x tin 105g salmon, well drained

1 spring onion, finely sliced (a loose 1/4c once chopped)

chopped coriander (about another loose 1/4c on top of the spring onion)

1c mashed boiled kumara, skin off

zest of 1/2 lemon

3 eggs (medium)

1/2 tsp ground chilli

salt & pepper to taste

 

  1. Mix salmon, spring onion and coriander together.
  2. Add the mashed kumara, mix together.
  3. Add rest of the ingredients, mix well.
  4. Grease 6 texas size muffin tins and put mixture in each one.  Flatten with back of spoon.
  5. Into oven 180C; 20-25mins.
  6. Turn out onto a wire rack.