salmon + potato rosti

Makes 24

Another great recipe for kids and adults!

Poppy cooks...

1. Cover a large pan with
   coconut oil and saute
   onion, finely diced and
   500g potato, coarsely grated and then allow to cool.
   
   
2. While the above is cooling, make the avocado sauce by blending
   avocado,
   1.5 tablespoons olive oil,
   1.5 tablespoons apple cider vinegar,
   1.5 tablespoons filtered water,
   couple sprigs of coriander,
   1/2 lime, juiced and
   celtic sea salt, to taste. I then pour it into a squeeze bottle and place in the fridge.
   
   
3. In a mixing bowl combine
   250g sardines,
   2 eggs,
   2 tablespoons gluten free plain flour. and 
   150g zucchini, coarsely grated and potato mixture.
   
   
4. Press into patties of your preferred size (I use a cookie cutter to get all of them to be the exact same time) and fry in batches with a little
   coconut oil
   until golden.
   
   
5. To serve, I squeeze a dollop of the avocado sauce onto each rosti for the bite sized version, or if I make larger rosti's, I serve generously with avocado sauce on a bed of wilted spinach.