Bewitching beetroot spread

This creation came into being when the ‘Beast from the East’ was being especially beastly; I was supposed to go to Germany that weekend to join my husband who was working on a project there, but the flights got cancelled, and I was snowed in with hardly any supplies.

I did, however, have some pickled beetroots, a couple of limes and a can of butter beans. And so, behold the bewitching beetroot spread that was borne out of this situation!

Ingredients
Pickled beetroot − 4, roughly chopped
Butter beans − ½ tin (120 g) 
Cauliflower florets − a small handful
Salt − ⅓ teaspoon (I used pink Himalayan salt)
Dried mint leaves (or even better, finely chopped fresh mint leaves) − 1.5 tablespoons
Dried coriander leaves − 1.5 tablespoons
Pine nuts − 1 tablespoon
Sukrin gold − 2 tablespoons
Juice of 1 lime
Crushed black pepper to serve

Protocol
1.
Boil the cauliflower with a bit of salt for 7 minutes.
2. Add all ingredients to a blender minus the lime juice and black pepper, and blend with a little water.
3. Mix in the freshly squeezed lime juice, black pepper, and serve with veggies, oatcakes, in a salad, with fish or even with meatballs! (Basically, it goes wonderfully well with almost anything.)

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Salmon and sweet potato fishcakes

Fishcakes are mostly fried and often contain breadcrumbs − not ideal in the least. I fancied a lighter fishcake, with a bit of a kick. So, I created this hot, sweet and zesty version, which is baked and does not have refined carbs; and is all the more pleasing! These fishcakes also make a wonderful combination with the nutty roasted vegetables.

Ingredients
Sweet potato − 1, large
Wild Pacific red salmon − 1 tin (213 g)
Pickled beetroot − 1, large, minced into 3-mm cubes
Spring onion − 1, large, very thinly sliced
Chilli paste − ½ teaspoon (optional; I have used Sambal Udang Bercili Ranggup, which can be found in Chinese/Asian supermarkets)
Sukrin gold − 1 tablespoon
Salt − ⅓ teaspoon (I have used pink Himalayan salt)
Fine almond flour − 1 tablespoon
White of 1 egg
Juice of 1 lime
Crushed black pepper to serve

Protocol
1.
Roast the sweet potato whole, with the skin on, in the oven until soft (without oil, approximately 30 minutes at 200°C).
2. Remove the skin from the sweet potato, and mash together with the red salmon, salt, chilli paste, egg white and almond flour. 
3. Add in the beetroot and spring onion, and mix well. Squeeze the lime juice over the mixture.
4. Make the mixture into 4-cm patties, and place onto a baking tray lined with grease-proof paper, and the paper sprayed with a tiny bit of oil to ensure that the fichcakes don’t stick to the paper (do not use tin foil, as the patties will stick).
5. Place into a preheated oven and bake at 180°C for 12 minutes, and then turn fishcakes over and bake for a further 12 minutes.  
6. Sprinkle with crushed black pepper to serve.