Salmon Patties

I have been making these patties for quick some time now, and created the recipe as a way of getting more calcium into my kids diet (we eat little dairy and don’t drink milk) and help the family move away from eating tuna on a regular basis (tuna is higher in mercury due to their large size).

For me, eating tinned salmon with the bones and skin is the ultimate in reducing waste, using the ‘whole’ animal and boosting the nutrition of meals. One of the questions I get asked every.single.time when I talk about reducing consumption of dairy or encounter clients with dairy intolerances or allergies, is where will I get calcium?

Calcium is an important nutrient, not only for bone health but also for cardiovascular, muscular and nervous system function. Yes, dairy is a source of calcium, but it is not the only source nor is it the best source. Many foods, including plant based foods, are abundant in calcium, including:

• salmon and sardine bones

• broccoli, kale and leafy greens

• almonds, cashews and other nuts

• tahini

• tofu

• chia seeds

• legumes

• dried figs

These salmon patties are an absolute sinch to make, my kids have NO IDEA there are salmon bones in them and you can make them in advance and reheat or freeze for another day. Enjoy!

xRenee

Tinned salmon bones are an excellent source of calcium

INGREDIENTS

• 400 g tin pink or red salmon, drained (keeping the skin and bones)

• 2 celery sticks, finely chopped

• 1 cup almond meal

• Juice of half lemon

• 2-3 cloves garlic finely chopped

• 1 small onion, finely chopped

• handful fresh parsley and chives, finely chopped

• salt and pepper to taste

• 2 eggs

• coconut oil for cooking

1. Heat a little coconut oil in a frying pan and sauté the onion, garlic and celery for 5 minutes or so.

2. Mash the salmon with the bones, getting in there so that all bones are broken down. This is particularly important for fussy eaters who may notice the bones!

3. Add the remaining ingredients, except the coconut oil, in a bowl and combine until it all sticks together. Form into golf ball sized balls.

4. Heat 1 tbs coconut oil in a non-stick pan and add 3-4 patties. Flatten with the back of a spatula and cook until golden brown and then flip to the other side. If they stick when trying to flip, you just need to cook that side a bit longer.

5. Serve with salad and/or steamed veggies

Beef Tagine

There is something sublime about slow cooked beef - it tastes so rich and is full of flavour. This recipe is no exception with it's intense spices, herbs and citrus notes. I've adapted the recipe from the wonderful Neil Perry who's recipes I cannot seem to get enough of.

As always I recommend using biodynamic or organic beef to limit exposure to toxins stored in the fats of livestock. 

Also this recipe is not exact - you can play with the flavours to have fun while cooking - just add and subtract according to your own palate and what's spices you have on hand in the cupboard.

Ingredients

• 1.5kg oyster blade, diced into large chunks
• 1 tbs extra virgin olive oil
• 1 x 400g tinned whole tomatoes (or 1 x jar of BioNature organic tomatoes which we love at Westside!).

Chermoula 

• 1/2 bunch of coriander
• 1/2 bunch of flat leaf parsley 
• 1 purple (Spanish) onion, roughly chopped
• 3 cloves of garlic
• 1 tbs of ground turmeric
• 1 tbs extra vigin olive oil
• 1 tbs garam masala
• 1 tsp smokey paprika 
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tbs whole coriander seeds
• Juice and rind from 1 orange
• 1 tsp of chilli flakes (optional)

Method

1. Add all the chermoula ingredients to a food processor or blender and process until smooth.
2. Marinate the beef in a large bowl covered in the chermoula for about an hour. Leaving it on the bench top covered during this time to allow the flavours to infuse.
3. Preheat the oven to 170C.
4. Place your dutch oven or large casserole dish brown on a medium heat on the stove top. Add olive oil and heat until shimmering. Add the beef (retain the remaining chermoula liquid in the bowl) and brown the meat until sealed on all sides (this retains the flavour).
5. Add the tinned or jarred tomatoes to the remaining chermoula liquid in the bowl. Stir and then add this sauce to the beef.  Mix well. 
6. Place the dish, covered, in the oven and cook for 2-2.5 hours. Check the dish once or twice to make sure that liquid hasn't cooked off and to stir the beef to prevent from sticking to the bottom. 
7. Serve this meal with brown rice or quinoa. Sprinkle the dish with chopped parsley or coriander before serving.

Serves 5

Enjoy! x

Roasted Cherry Tomatoes with Chickpeas, Zucchini and Greens

Serves 2-4 (2 on it's own, 4 bulked out with rice, quinoa or soft polenta)

Ingredients

• 1 punnet cherry tomatoes
• 1 medium sized zucchini, grated
• 3 large handfuls of baby spinach, or 6 kale leaves finely chopped
• 1 onion, finely diced
• 3-4 cloves garlic, finely diced
• zest and juice of 1 lemon
• 1 tbs extra-virgin olive oil
• 2-3 tsp balsamic vinegar
• 1/2 tsp salt
• pepper to taste
• 1/4 cup pine nuts
• 1 tin chickpeas, drained and rinsed well

Method

1. Preheat oven to 180 degrees
2. Pierce each tomato with a knife, removing any stalks and place in a small baking tray. Drizzle a little olive oil and balsamic vinegar and a sprinkling of salt and pepper over all the tomatoes and give a shake to cover them completely. Roast for 30 minutes.
3. While the tomatoes are roasting, heat the olive oil in a pan over a medium heat. Add the onions and sauté for 10 minutes until almost caramelised. Add the zucchini, chickpeas, and garlic and sauté for another 5 minutes.
4. Add the lemon zest and juice, leafy greens, pine nuts, salt, pepper and balsamic vinegar and cook for another minute until the greens have wilted. Stir through the roasted tomatoes, making sure you get all the juices from the baking dish as well. 
5. Taste and adjust seasonings. Serve with cooked brown rice, quinoa or soft polenta.