salmon + potato rosti

Makes 24

Another great recipe for kids and adults!

Poppy cooks...

1. In a non-stick frying pan with
   coconut oil, saute
   onion, finely diced and
   2 purple/red potatoes, grated with excess moisture squeezed out, and then allow to cool in a mixing bowl.
   
   
2. While the above is cooling, make the optional avocado sauce by blending
   avocado,
   1/8 cup olive oil,
   1/4 cup filtered water,
   couple sprigs of coriander, finely chopped,
   1/2 lime, juiced and
   celtic sea salt, to taste. I then pour it into a squeeze bottle and place in the fridge.
   
   
3. Returning to the rosti, combine potato mixture with
   200g tin salmon,
   1 egg and
   2 tablespoons gluten free plain flour.
   
   
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.