Makes 24
Another great recipe for kids and adults!
Poppy cooks...
- 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.
- 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.
- Returning to the rosti, combine potato mixture with
200g tin salmon,
1 egg and
2 tablespoons gluten free plain flour.
- 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.
- To serve, I squeeze a dollop of the avocado sauce onto each rosti.
Serves 4
Poppy cooks…
- Make avocado sauce by blending
1 large avocado,
1/4 cup olive oil,
1/4 cup filtered water,
couple sprigs of coriander,
2 garlic cloves,
juice of 1/2 lime and
celtic sea salt, to taste then place in the fridge.
- Boil
1/2 cup quinoa in
1 cup filtered water until all the water is absorbed and set aside.
- Insert butterfly whisk into thermomix.
- Place
1 medium sweet potato, cut into 1cm pieces,
pinch of celtic sea salt, and enough
filtered water to cover the sweet potato and cook for 25 minutes/95ºC/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
- Remove butterly whisk, drain water, insert measuring cup and mash for 30 seconds/speed 4.
- In a mixing bowl, combine, cooked quinoa, mashed sweet potato,
1/2 small red onion, diced,
tin of black beans, drained,
1/8 teaspoon cayenne pepper,
celtic sea salt and cracked black pepper to taste.
- Form patties and bake in a 190ºC oven for 15 minutes.
- Flip patties over and bake for a further 15 minutes.
- Serve on a
mesclun salad with the avocado sauce drizzled over the top.
