The secret ingredient in these healthy cakes is cauliflower which I've become a big fan of in the past year. J and I routinely made cauliflower mashed potatoes to go with a wild meat roast in the winter, I've made cauliflower pizza crusts, and you've seen my crazy mint chip ice cream recipe using cauliflower as the featured ingredient.
I served the cakes on a bed of arugula and added a dollop of dill and spinach avocado cream on top. Basically just my avocado caesar dressing with no cashews, less water and addition of spinach and fresh dill.
Veggie "Crab" Cakes
Paleo - Low carb - vegetarian - grain free
These are great hot, but they're just as delicious cold the next day! And remember a dollop of avocado dill cream on top. If you want to make them taste more like fish cakes, add some powdered kelp or dulse.
1 cup packed, cooked cauliflower florets
1/4 cup packed finely grated parmesan cheese
3 tablespoons almond flour
3 tablespoons coconut flour
2 tablespoons chopped parsley
2 tablespoons chopped green onion
2 tablespoons finely chopped red bell pepper
1/4 teaspoon salt
Cayenne, to taste
Black pepper, to taste
Puree the cauliflower and egg in a food processor.
Add the remaining ingredients. Pulse to combine thoroughly.
Use an ice cream scoop or 1/4 measuring cup to scoop patties. Flatten slightly.
Heat some coconut oil in a frying pay and shallow fry on medium high heat on each side.
Did you catch my peanut butter crunch granola bars?
Part of Allergy Free Wednesdays