MOZZARELLA, SALAMI & BABY MARROW BITES

1. For the patties: Mix the tuna, harissa paste, spring onions, herbs, sesame seeds and egg in a bowl. Season well. Shape the tuna into patties. 2. Heat the coconut oil in a pan and fry the patties for 2–3 minutes on each side or until they are golden and a crust has formed. Set them aside. 3. For the dressing: Place the mint in a container. Whisk the xylitol, vinegar and water, season it and pour it over the mint. 4. To serve: Serve the fish cakes with the mint dressing and topped with mayonnaise, chopped chives, and baby radishes.

MOZZARELLA, SALAMI & BABY MARROW BITES

MAKES 12 • 300g baby marrow, grated • 2 garlic cloves, minced • 4 eggs • 1 cup buttermilk • 200g mozzarella cheese,

grated • 50g salami, chopped • 2 tsp baking powder • 2 tbsp psyllium husk • Himalayan salt and black

pepper • herb oil, to serve • fresh herbs, to garnish • 1 lemon, sliced into wedges,

to serve 1. Preheat the oven to 180˚C. Grease a 12-hole muffin tin. 2. Heat a frying pan. Sauté the baby marrow and garlic until