Savoury cakes

An old comfort food favourite that’s now Keto and Vegan, so easy to make you can get the kids to do it for you.

INGREDIENTS

  • ⅓ cup Cauliflower.
  • 2 Tbsp Nutritional yeast (Lotus or Bob’s Red Mill brand).
  • 1 Tbsp Hemp Flour.
  • ½ cup Zucchini noodles.
  • 2 tsp Olive oil.
  • 2 tsp Water
  • ½ tsp Himalayan pink salt and cracked pepper to taste.
  • 1 cup Baby spinach leaves.
  • 2 Tbsp Vegan mayo.

Preparation:

7 mins

Cooking:

5 mins

Serves:

1

COOKING METHOD

  1. Blend cauliflower until it resembles small rice crumbs or buy already prepared cauliflower rice. (click here to learn how to make cauliflower rice)
  2. Mix cauliflower rice, yeast, hemp flour, zucchini noodles, 1 tsp of olive oil, 2 tsp water, salt, and pepper in a bowl.
  3. Shape into 2 patties firmly.
  4. Heat non stick pan with 1 tsp of olive oil, once hot, cook cakes for 3 mins each side or until crispy (Turn once to avoid breaking).
  5. Serve cakes on a bed of spinach leaves, drizzle with mayonnaise and garnish with spring onions.

Optional garnish: Spring Onion, Coriander, Fresh Chili.

Serve and enjoy!