It all started with minced meat. In my favorite market, I found a very high quality salmon mince, ground and packed in Norway. Yes, ideally we always prefer fresh products, but in the rhythm of life it does not always work out, so it is good to have a spare option. Minced meat is ideal for long storage — frozen briquettes lie in the freezer and defrost very quickly as needed. A recipe for all occasions. Time consuming (except defrosting minced meat) — 3 minutes, wash some vegetables and grate them, that's all!
The cake is good hot, cold, it is an excellent “main”, fits perfectly into lunch boxes, goes on a picnic, it is an impeccable dinner or lunch, great healthy food for children.
Saffron in the recipe is optional. For color, you can add paprika or turmeric, you can dry garlic or a little dry rosemary.
- 1 kg minced salmon
- 1 large zucchini or zucchini
- 1 carrot
- 2-3 branches of green onions
- a small bunch of parsley
- pinch of salt
- 4 eggs
- 2 tbsp. coconut or flaxseed flour (either crumble chicken/lentils to a state of flour, or replace with potato/cornstarch)
- saffron (or your favorite spice)
Thaw the minced meat. Zucchini wash and grate. Very carefully squeezing out excess moisture, add minced meat. Mix with eggs, chopped herbs, grated carrots and flour. I used 1 tbsp. chopped flax and 1 tbsp. potato starch. Salt.
If you use saffron - pour a pinch of 15 ml of boiling water in a cup and let stand for 2-3 minutes. Pour saffron water into the minced meat (or add dry garlic, rosemary, with which you decide to cook). Preheat the oven to 180C. Grease the form with olive oil and pour in the minced meat. Bake for about 60 minutes (depends on the shape and height of the cake. When a ruddy crust appears - the cake is ready. It is better to let cool).
Thaw the minced meat. Zucchini wash and grate. Very carefully squeezing out excess moisture, add minced meat. Mix with eggs, chopped herbs, grated carrots and flour. I used 1 tbsp. chopped flax and 1 tbsp. potato starch. Salt.
If you use saffron - pour a pinch of 15 ml of boiling water in a cup and let stand for 2-3 minutes. Pour saffron water into the minced meat (or add dry garlic, rosemary, with which you decide to cook). Preheat the oven to 180C. Grease the form with olive oil and pour in the minced meat. Bake for about 60 minutes (depends on the shape and height of the cake. When a ruddy crust appears - the cake is ready. It is better to let cool).
