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One salmon fillet, from sustainable sources
1/2 medium-sized cauliflower
⅓ of a medium-sized cabbage
2 large eggs, free range
2 cups spelt flour
3 medium-sized carrots
3 tsp extra virgin olive oil
1 tbsp soy sauce
½ tsp garlic powder
½ tsp black pepper
1 tsp Himalayan salt
1, Preheat oven to 150 degrees. Rub salt and olive oil into salmon fillet and cook for 10 mins in pre-heated oven. When ready, leave out to cool off.
2, Cut the carrots in half and grate or shred them in a food processor or blender.
3, Process cabbage and cauliflower the same way as carrots. Set aside in a small bowl.
4, Chop an onion into small pieces.
5, In a big bowl combine processed cauliflower, cabbage, carrots and onions. Mix well.
6, Add 2 cups of flour to the vegetables and mix properly.
7, In a separate bowl combine eggs with soy sauce, garlic powder and black pepper.
8, Add the mixture to the vegetables and mix to combine.
9, Using fork, flake the salmon finely and add to the mixture.
10, Heat up a frying pan with 1 tsp olive oil. Form the mixture into patties.
11, Cook for 3-4 minutes on a pan, or until crisp and golden.
Serve with vegetables or salad.