I love making finger food for breakfast because I can make double or triple the batch and keep them in the fridge for the kids and our lunch boxes. I find that cooking in bulk means I don’t have to be in the kitchen all day everyday.
These are salmon, dill and sweet potato pancakes or fritters but you can change the recipe and use any veggies and herbs you like. You can use yesterday’s left over roast meat or skip it and use mushroom for a vegetarian option.
6 free range organic eggs
1.25 cups of tapioca starch
1/4 tsp bi carb soda
1/2 tsp natural salt
150 grams of smoked salmon
25g butter, ghee, fat or coconut oil
1 small sweet potato
1/4 red onion
2tbsp chopped fresh dill
Kehoe’s Kitchen Cultured Cashew Cream Cheese
Kehoe’s Kitchen Beetroot and Ginger Sauerkraut
Grate the sweet potato and finely chop the onion.
Sauté the veggies in a pan with the butter/fat unitl softened, set aside to cool.
Turn on crepe maker (heat 3) or clean fry pan to heat up.
Mix the first 4 ingredients in a large bowl with a whisk, set aside.
Finely chop up the dill and salmon or left over meat.
Add the meat, dill and cooked veggies to the batter.
Pour 1/4 cup of batter on the crepe maker (I can fit 3 at a time).
Once you start to see tiny bubbles in the middle, flip them over and cook for a further minute or two.
Repeat until all are cooked.
Serve with you favourite toppings or enjoy as they are.
We love to top them with our Kehoe’s Kitchen Cultured Cashew Cheese, avocado and our Kehoe’s Kitchen Beetroot and Ginger Sauerkraut. Refer here for our stockists.