Benefits: these patties are gluten free, broccoli is high in anti cancer fighting sulphorane, calcium and vitamin C. Both cauliflower and broccoli support good liver function too.
For the patties:
For the salmon avocado smash:
To serve: baby spinach or rocket leaves to place the patties on.
Pre heat oven 200C/180C fan assisted.
Slice vegetables thinly and steam for 15mins until soft.
Once they are nice and soft throw them into a food processor along with the flour or tofu if using, cumin, spring onion, cheese, tahini and egg and whizz it around until the consistency is smooth.
Then add the chickpeas, herbs and salt and pepper.
Blend until smooth, should be a nice sticky consistency that you can form into patties.
Drizzle with oil either the nut oil/olive oil.
If you it find too sticky to turn into a patty add a little more almond meal. You can always add a spoonful of cooked rice or quinoa too. I also add in chia or flax seeds as they absorb moisture and are great binders.
Bake for 15mins then turn once golden, drizzle a little more oil over them and bake until golden.
To make the smash:
Put all ingredients in a bowl and just mash with a fork until smooth texture.
Layer your leaves, with patty and smash on the top.
Enjoy with more green leafy salad.