Dinner

• 400g desiree potatoes, scrubbed
• 400g cauliflower, trimmed and cut into florets
• 200g piece of hot smoked salmon
• 1 red chilli, chopped finely
• 1/2 tsp lemon rind 

• 1/2 tbs lemon juice
• 3 shallots, finely sliced 
• 2 tbs ground chia seed
• 1/2 cup chopped coriander
• 2 tbs sunflower oil to cook

1. Cut the potatoes into quarters and cook for 20–25 minutes until they are soft. While the potatoes are cooking, steam the cauliflower for 12–15 minutes until it is tender.

2. Mash the potatoes and transfer them to a large bowl.  

3. Place the cauliflower in a food processor with the salmon, chilli, lemon rind and lemon juice and process until the mixture is well combined but retains some texture. 

4. Transfer to the bowl with the mashed potatoes and add the ground chia, shallots and coriander and mix until the mixture is well combined. 

5. Using your hands form small patties approximately 6cm in diameter. 

6. Heat a non stick pan with a little sunflower oil and cook the patties for 3–4 minutes on each side. 

7. Transfer to a baking tray lined with baking paper and place in the oven (160C) to keep warm. Serve with an accompanying green salad. 

Makes 16 small patties

• 1 tablespoon vegetable oil
• 2 teaspoons sesame oil
• 1 onion, cut into thin wedges
• 2 cloves garlic, finely chopped
• 400g firm tofu, cut into 1cm fingers
• 400g pak choy, leaves separated and cut in half

• 180g broccolini, halved
• 150g sugar snaps
• 1/4 cup teriyaki sauce
• 2 tablespoons sweet chilli sauce
• 1 tablespoon black chia seeds

1. Heat oil in a large frypan or wok and gently stir-fry onion, garlic and tofu for 4 minutes. Remove and keep warm.

2. Add green vegetables to pan and stir-fry for 2-3 minutes. Stir in sauces, return tofu to pan and add chia seeds. Continue to cook for 2 minutes. Serve at once with noodles or rice if desired.

Serves 4