Celery Root-Leek Cakes, Creamy Spinach and Salmon

May 13, 2021Cakes Recipes

Food, Leaf vegetable, Cuisine, Finger food, Dish, Fried food, Recipe, Cruciferous vegetables, Ingredient, Fast food,

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Yields:

1


serving

Total Time:

0

hours

35

mins

CELERY ROOT-LEEK CAKES:

2


C coarsely grated celery root

1


C thinly sliced leeks (white and light green parts only), rinsed

2


lg eggs

2
tbsp.

arrowroot powder (found in baking aisle)

1
tbsp.

chopped fresh chives

2
tbsp.

coconut oil

CREAMY SPINACH:

1
tsp.

extra virgin olive oil

1


sm shallot, diced

1


sm clove garlic, smashed and minced

10
oz.

frozen chopped spinach, thawed

2
tbsp.

regular or soy cream cheese

2
tbsp.

milk or unsweetened almond milk

pinch of nutmeg

SALMON:

1 1/2
lb.

wild salmon fillet (about 1″ thick), broiled until just opaque

1/2


lemon, cut into wedges

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  1. Combine all cake ingredients except oil in large bowl. Season with 1/2 tsp kosher salt and black pepper to taste. Mix well. Heat large skillet over medium-low heat and add just enough coconut oil to coat (about 1 Tbsp). Working in batches if necessary, pour 1/3-cup portions of batter into skillet to form 8 small cakes, using remaining 1 Tbsp coconut oil if needed. Cook, turning once, until golden brown on both sides, about 6 minutes. Transfer to plate and set aside. If necessary, reheat cakes in skillet just before serving.
  2. Heat olive oil in medium pot over medium heat. Cook shallot and garlic, stirring occasionally, until shallot is translucent, 2 to 3 minutes. Add spinach, cream cheese, milk, nutmeg, 1/4 tsp kosher salt, and black pepper to taste and stir well to make creamy sauce. Cover, reduce heat to medium-low, and heat through, about 5 minutes.
  3. Divide cakes, spinach, and salmon evenly among 4 plates and serve with lemon.

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