Note: Instead of shallow frying the patties you can brush the patties and bake them in the oven at 180c until golden brown - about 20 minutes.
When making for children - leave out the black pepper or use less.
Salmon cakes - recipe and photo compliments from my friend Melina. Straight from her lovely kitchen to you with lots of love !
Prep 20 m Cook 15 m
Ready In 1 h 35 m
Adapted Recipe By: Chef John
By Chef John: "Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired."
MIXED SEEDED CRACKERS
I love these crackers – protein packed and a great source of healthy fats. You can vary the seeds according to taste but I love including a selection for texture and taste. The addition of nori provides essential minerals including iodine. These will keep in an airtight container for up to 1 week. If you have a dehydrator you can dehydrate the crackers over night instead of baking in the oven.
Difficulty – Easy
Time – 15 mins preparation plus dehydrating time
Makes about 24 crackers
What’s good about it?
These delicious gluten free crackers are packed with protein and healthy fats thanks to the addition of flaxseed and the other seeds. Flaxseed are also a good source of soluble fibre making them useful for easing constipation – but always make sure you drink plenty of water alongside.
You can vary the ingredients in these crackers – try using more chia seeds rather than flaxseed and increase shelled hemp seeds for a nutty taste.
Makes 16 crackers
This juice is light and tangy and a great way to rev up your metabolism and stimulate fat burning to help shift unwanted fat.
Moringa contains all the essential amino acids needed by the body which are vital for supporting liver function and detoxification processes. It is also packed with antioxidants to help protect and nourish the skin. If you want to make this more sustaining you can stir in some collagen or gelatin powder too.
What’s the benefits ?
A delicious light green juice – perfect for detox and getting rid of unwanted cellulite.
Moringa oleifera, also known as horseradish tree, ben tree, or drumstick tree, is a small tree from India, Pakistan, and Nepal that has been used for generations in Eastern countries to aid conditions such as diabetes, heart disease, anaemia, skin and digestive disorders. A great source of vitamins A, C, and E; calcium; potassium; and protein.
Difficulty: Easy Time: 5 minutes Serves: 1
1 pink grapefruit, juiced
2 stalks celery
handful of parsley about 20g
2 sprigs mint
½ tsp moringa powder OR ½ mug strong moringa tea
Blend, pour over some ice and enjoy !
Variation: Instead of Moringa powder – make a strong moringa tea by infusing moringa leaves or tea bag in ½ mug. Let cool. Add to the rest of ingredients, blend.
This is a very easy cake to make which is moist and delicious !My friend Melina gave me the recipe and the photo of the cake is her creation ! For Sinners or special occasions - make a whipped cream coating.
For sinners: whipping cream, 3 spoons coconut sugar icing, and 3 spoons of raw cocoa. + grated dark chocolate on the top.
Note: I used carob syrup as it is high in iron, potassium, calcium, magnesium, phosphorous and zinc. It is also a mild laxative - so helps combat constipation.
The chocolate chips aren't necessary - the cake was delicious without.
Vegan Version: You can use Coconut vegan yogurt and use chia eggs.
1 tablespoon Chia + 3 tablespoons water = 1 "egg"
let sit for 3 minutes to become gelatinous
2 cups almonds crushed
2 cups pitted soft dates
2 tbs raw cacao powder
¼ cup wheat germ
2 tbs ground flax seeds
Place almonds in food processor. Add the dates and pulse until finely chopped and the mixture begins to resemble a thick dough. Add the cocoa powder, wheat germ, and flaxseeds.
Process until blended.
Line an 8 x 8 inch baking dish with grease proof paper. With wet hands, press the bar mixture into the dish. Cut into squares. Place in the freezer for an hour. Remove from grease proof paper and enjoy !
Instead of the classic sandwich, these are great for packed lunches or a quick lunch or dinner.
Tip: You could prepare the spinach filling in advance or the night before for faster preparation.
Am sure you can make these with other vegetables like mushrooms, peppers, grilled zuchini or a mix. Use your imagination and create ! :))
More variations... for a less salty spanakhopita you can mix 1/2 unsalted anari and 1/2 feta.
These grilled shrimp skewers are shrimp marinated in garlic, lemon and herbs, then threaded onto sticks and cooked to perfection. Shrimp kebabs can be on your table in just 20 minutes, which makes them perfect for a busy night!
Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 15 minutes
450g large shrimp peeled and deveined (you can either leave tails on or remove them)
1/4 cup olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
2 teaspoons minced garlic
1 tablespoon chopped parsley lemon wedges for serving
1. Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
2. Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
3. Marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
4. Thread the shrimp onto skewers. Heat a grill or grill pan over medium high heat.
5. Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
6. Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.
7. Sprinkle with parsley and serve with lemon wedges.
Calories: 206kcal | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 1317mg | Potassium: 90mg | Vitamin C: 7.6mg | Calcium: 172mg | Iron: 2.7mg
Recipe Compliments: Sara Welch
Dinner at the Zoo https://www.dinneratthezoo.com/grilled-shrimp-skewers/ 2/2