Salmon and Dill Fritters

Salmon and Dill Fritters   makes 12 medium (serves 3) or 18 as finger food

No gluten, dairy or egg; with options for soy, chilli and onion

I keep a list of recipes like this that work as finger food. So handy when looking for dinner party and bring-a-plate ideas.

When chopping the salmon, include the dark skin. It is the salmon skin, not the flesh, which is high in Omega 3 oils. These are wonderfully anti-inflammatory to brain and body. The oil also provides flavour and moistness to the fritters.

These tender morsels are conveniently at their best when at room temperature, which enhances their delicate flavour. Serve as is or top with a little aioli and fresh dill.

As a main dish, serve these with salad and steamed or baked kumara or potato. They are also delicious with my Sushi Salad (omit fish).

300 grams fresh salmon
½ cup chopped red onion (or use grated carrot)
¼ cup chopped dill pickles (about 2)
1 clove garlic
2 Tbsp mustard (Crystal or other with no added sugar)
1 Tbsp lemon juice
1 Tbsp miso (or extra mustard)
3 tsp dried dill leaf (or 3 Tbsp fresh dill)
1 tsp sea salt with kelp*
1/8 – ¼ tsp dried chilli flakes (or use black pepper)
   ***
olive oil for cooking

Chop the salmon in roughly 3 cm pieces. Ensure that the skin is well chopped or some chunks will remain later. Place all ingredients except oil in a food processor.

Process briefly until well blended, but with a little contrasting texture and colour remaining.

In a large cast iron frypan, heat a little oil over low medium. When hot add 1 tablespoon or 1 ½ tablespoon amounts of salmon mixture. Cook in 1 to 2 batches according to size of pan. Fry about 4 minutes on each side only until lightly cooked – barely brown. This keeps them soft and tender. Serve as is or garnish, such as with aioli and fresh dill. Or for more flavour, serve at room temperature. Any left overs can be chilled. These are nice as is, or chopped and added to salad or wraps.

Shopping and Preparation Tips*

  • Sea salt: is sea water dehydrated by sun. When mixed with seaweed or kelp (containing iodine and other minerals low in our soil) it is ideal in terms of flavour (interesting but not too strong) and mineral balance. Try Pacific Harvest or Harker brands; both in health and gourmet stores. NOTE these are less salty in taste than other brands. Ordinary salt is taken from mines or sea and so highly refined over extreme heat that it contains nothing but sodium chloride. All other minerals are stripped away, such as potassium and magnesium which help regulate fluid balance and blood pressure. Bleach as a whitener and chemicals to prevent clumping may be added to table salt.

Paleo Spice Cookies

Makes 2 ½ dozen

Paleo; no gluten, grain, dairy, cane sugar or soy; with option for peanuts

Dark, moist and chewy. Rich with spicy flavours – and spices are high antioxidant achievers. Low starch and high protein helps regulate blood sugar levels.

Lovely as a snack, for lunch boxes, or as a morsel of dessert on a platter with fresh fruit. Or for sharp colour contrast, sprinkle a platter of Paleo Spice Cookies with whole freeze-dried raspberries. They and the coconut products listed are all in most supermarkets. Or serve a cookie beside a small parfait glass of Chia Pudding (see my 4 recipe options), or my Vegan Caramel Nut Ice Cream. Read more

Beetroot and Dill Dip

Beetroot and Dill Dip/Topping/Spread   makes 1 ¼ cups

Paleo; no gluten, dairy, legumes, onion, garlic or nightshades; with option for vegan

Fabulous colour that shouts nutritious good looks.

Excellent dip with sliced carrot, kumara chips or corn chips. Or for a hearty Chef Salad, you can toss pasta, quinoa or rice, cubed tofu  or back beans, or steamed veg – or a mixture – with a little olive oil, salt and pepper. Place on a platter. Make a depression in the middle and fill with the beetroot topping. Sprinkle with fresh dill or parsley. Surround with leafy greens. Read more

Vege Nachos

Serves 4

No gluten, dairy, cane sugar; with options for tomato, potato, legumes, vegan and Paleo

A fiesta of bright colours and flavours. Serve as a big Mexican-style platter. This can be an easy, popular dinner served with a salad or mixed steamed veg such as carrot, cauliflower, Brussels sprouts or broccoli. Add rice or bread for heartier appetites. Small amounts of plant protein from different sources, or mixed with a small amount of animal protein can upgrade satiety and nutrients. Learn more about your protein needs here.

Colours can indicate a specific range of antioxidants and other supportive micronutrients. Eat 5 helpings from the 5 colours of fruit and veg daily to get the best array of health helpers.
Here crisply coated vege slices are used as a base instead of corn chips. These are topped with tomato or pumpkin sauce and protein options; a flutter of leafy greens then creamy aioli or guacamole. Ole! Read more

Vegan Caramel Nut Ice Cream

Makes about 3 cups

Paleo, vegan; no gluten, dairy, soy or cane sugar

Keep frozen fruit on hand and this can be made in 5 minutes. Cool, creamy, crunchy and naturally sweet. Thanks to the combination of fruit, nuts and legume (peanut) it is also a good source of fibre, protein, vitamins and minerals. Unlike most frozen banana mixtures, this one stays creamy when frozen and stored, rather than becoming rock-like. Read more

Simple Succulent Eggplant

Simple Succulent Eggplant in 2 Ways

Vegan, Paleo; no gluten, dairy, eggs, cane sugar, citrus; one has no soy or other legumes

Big, small, deep purple to pale green. Low-cal, high-fibre eggplant readily absorbs colours and flavours. It is a favourite in the diverse cuisines of the Mediterranean, Middle East, Africa, India, East Asia and ever since the Spanish took it to South America. Kiwis should likewise learn to bake, fry, grill, BBQ, fritter, casserole, simmer and stew it. An easy preparation-style is to cut it into slices or in half – as I’ve done below – top it (eg olive oil, salt, pepper, hummus, red onion) and bake. Read more

Roast Pumpkin with Cashew Crumble

Serves 6

Paleo, vegan; no gluten, dairy, egg, legumes, nightshades

Reduce the crumble recipe if you must. But I love having extra to sprinkle over salads, soup or steamed veg. Lots of nutty flavour to enjoy in so many ways. And it stores well.

Try this over other roast vegetables such as kumara and eggplant. Serve over steamed green beans or cauliflower. Add pizazz and protein to a salad of greens and beetroot. Just grab a spoon and snack on it. Read more

Cumin and Rosemary Crackers

Makes 32
Paleo, vegan; no grain, gluten, dairy, egg, or legumes; low FODMAPS; with nut-free option

Wonderfully crisp, crunchy, stylish and flavourful. Very easy to make, yet deceptively alchemical. Before baking, the mixture looks like porridge, not crackers. The change in structure is thanks to the linseed and chia seeds. Their high soluble fibre content absorbs much of the liquid and acts as a strong binding agent. They are also a good source of minerals and prebiotics which can help gut health. Read more

Salted Caramel Chocolate Nut Tart

Serves 12-16
Vegan, Paleo; no gluten, grain, dairy, soy, legumes, egg, citrus or cane sugar

I have prepared this often and I don’t think anyone has eaten it and not released a pleasurable sigh like a happy balloon.  Originally a recipe from the excellent gourmandeinthekitchen.com, I have made numerous adjustments, especially to simplify instructions, decrease sweeteners, and make the ganache-style topping creamier. The result is rich and satisfying, so serve in small portions. Read more