Now I’m going start out by saying that I have nothing against potatoes, when boiled and cooled white potatoes can actually be a fantastic source of prebiotic fibre, supporting our gut health no end, but everyone else uses potatoes to make fishcakes SO I wanted to do something different.
I love the versatility of cauliflower, and it is obviously an absolute nutrient powerhouse too, plus the lighter texture of this compared to a potato version makes them a perfect summery alternative, and if you’re anything like me, a really divine breakfast!
I also must just thank the lovely people at Fish4Ever at this point as they kindly sent me a selection of their products to play with and so this recipe is dedicated to them. I have used their range for years as I am always keen to ensure that the foods I eat support our environment, and from a nutritional perspective they batch test their products so we know we aren’t ingesting high levels of contaminants.
I have used their wild red salmon here but these would work equally as well with mackerel or sardines if that’s what you have in your cupboard. And for a more sustaining meal feel free to add some lovely sweet potato wedges to your plate.