Cauliflower Pancakes

Ingredients:

• 2 Pouches Fullgreen Riced Cauliflower
• 1 egg, lightly beaten/vegan egg replacer/flax egg or pureed silken tofu 
• ¼ cup flour
• 1 ½ tsp kosher salt
• 3 green onions/spring onions, thinly sliced
• 3-4 stems tuscan kale, stems removed and very finely chopped
• Ghee, for cooking
• Black pepper, to taste

Sauce & toppings:

• 1/3 cup Greek yogurt/Plant based yoghurt
• 2 tsp plant based milk
• 1 tbsp caper juice
• Zest of a lemon
• 3 tbsp fresh chives, finely chopped
• Salt and black pepper, to taste
• 150g smoked salmon (leave this if making plant-based) 
• Fresh dill, for topping
• Fresh chives, for topping

Method:

• For the cauliflower pancakes: Mix all cauliflower pancake ingredients together. 
• In a skillet, heat 1 tsp ghee over medium heat. Add about 3 spoonfuls of the cauliflower mixture and press into a circle. Cook on one side for 3-4 minutes. Flip and cook for an additional 3-4 minutes.
• Once it has cooked on both sides, place on a plate.
• For the sauce: mix together the Greek yogurt, milk, caper juice, lemon zest and chives. Taste to season with salt and pepper. Set aside.
• Top the cauliflower pancake with smoked salmon slices (if using). Top with a dollop of sauce, chopped chives and fresh dill. Serve and enjoy!