Carb conscious will enjoy the following nutritious nibble: a protein-packed, potato-free, ‘pot filler’ that satisfies the taste buds without spiking your insulin.
The primary constituents being cauliflower and coconut with a crust of walnut meal for added crunch!
Now plug in your power blender (Vitamix is our mighty mixer of choice: making it easy to multi-task between different ingredients and textures).
Adding 1/4 cup walnuts blitz briefly to create crumbs (blend too long and you will end up with a paste, tasty but not a dust you can form a crust with).
Decanter your walnut and set aside before placing the following into the mixer and blending until ‘wet and dry’ ingredients begin to clump together forming a sticky dough (add more flour if required).
1/2 head of steamed cauliflower
2 teaspoons curry powder
Handful of basil
1/4 cup water
2 tablespoons of coconut flour (visit Niulife for ‘eco’ and ‘ethical’ coconut products)
Once the mixture cools place a spoonful into your palm and shape into a ball. Roll your dollop of delight in the walnut crumbs, coating the outside with a nutty crust.
Lightly grease your hot pan or grill with some coconut oil then add walnut crusted balls.
Using a spatula flatten and cook for a minute before turning. Your cakes are ready when the crust is ‘golden on both sides’.
To keep the grain from this main, serve with a side of salad rather than burdening your bite with a bun!
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