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Does this look gorgeous, or what??? And here is the recipe - what a great lunch or fast day light meal.
Prep Time: 15 mins Cooking Time: 25 – 30 mins
Makes 9 slices
Ingredients
◦250g sweet potato, grated
◦1 large carrot, grated
◦1 medium zucchini, grated
◦1 stalk celery, finely chopped
◦½ cup coriander, roughly chopped
◦1 bunch chives OR 5 spring onions (green part only), roughly chopped
◦1 lemon, zested
◦2 tbsp lemon juice
◦1 tbsp ground flaxseed
◦3 eggs
◦415g can pink salmon, in spring water, drained
◦Sea salt and fresh cracked pepper
Method
1.Preheat oven to 180°C (355°F). Grease and line a 20cm square cake tin with baking paper.
2.Squeeze excess water out of grated sweet potato, carrot, and zucchini and transfer to a large mixing bowl. Add celery, chopped coriander, chives or spring onions, lemon zest, lemon juice and ground flaxseed. Mix together thoroughly.
3.In another bowl, roughly mash salmon with a fork. The salmon bones are a great source of calcium so leave them in, but be sure to crush them up.
4.Transfer mashed salmon to vegetable mixture and mix thoroughly.
5.Crack eggs into a measuring cup and season with salt and pepper. Whisk eggs to break up yolks, then add to salmon vegetable mixture. Mix everything together well.
6.Press mixture into prepared cake tin. Use the back of a wooden spoon or spatula to smooth the top of the slice.
7.Bake in preheated oven for 25 – 30 minutes, or until golden and firm.
8.Let cool in pan for 5 minutes before carefully turning out. Cut into pieces and serve immediately, or pack away and refrigerate for later.
Slice can also be individually wrapped and frozen for up to 3 months.
Nutrients per serve (1/9th of the recipe): Calories: 102, Total Fat: 3.9g, Total Carb: 7g, Sugars: 2.8g, Dietary Fibre: 1.3g, Protein: 9.8g
Vegetarian Options
◦Full of Beans: Replace salmon with a can of Four Bean mix(or other legumes, such as chickpeas), drained and roughly mashed. You may need to reduce the eggs to 2.
◦Tempting Tempeh Slice: Replace salmon with 300g grated tempeh. Replace the lemon zest and juice with 1 tbsp sweet or hot chilli sauce (or finely chopped chilli to reduce sugar), 1 tbsp reduced salt tamari and 1 tbsp grated ginger. You may need to reduce the eggs to 2 (add another if mixture appears too dry).
Other Variations
◦Tuna & Sweet Corn. Replace salmon with 415g can of tuna in spring water, drained. Omit sweet potato and add 1 cup canned corn kernels and ½ cup mashed potato.
◦Chicken Fajita Slice. Replace salmon with 2 cups cooked shredded chicken. Replace sweet potato, carrot and zucchini with 1 cup cooked brown rice, 1 chopped red and green capsicum. Replace lemon juice and zest for lime juice and zest. Add ½ tsp ground cumin, ¼ tsp chilli powder, and ¼ tsp smoked paprika. Serve with salsa.
and wahhhhh 
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