FISH DE-LISH CAKES
*Chop up a zucchini, a small sweet potato and ½ a cauliflower and steam until tender.
*Drain away the water and mash vegies together.
*Drain a 375g tin of pink salmon and empty into a separate bowl. Mash together with a fork til all the little bones are broken down. Sounds creepy but this is where all the calcium comes from.
*Add a teaspoon of chilli paste, one egg, a tablespoon of thai curry paste, a tablespoon of finely sliced coriander leaves and stir together.
*Combine the mashed vegies with the salmon mix.
*Get a bit of a production line going: form little balls about the size of a golf ball with the mix, roll in rice or spelt flour that you’ve poured into a bowl and drop into a fry pan on medium heat that is about ½ a cm deep with olive or coconut oil.
*Press down on them with an egg flipper and flip them over when the first side is golden.
*Lay them out on some paper towel to soak up the excess oil and serve with a fresh salad.
Ta-da! The recipe makes up about 18 patties. I made up a little dipping sauce out of sweet chilli, a squeeze of fresh lime and some more coriander.
Yummy cold the next day for lunch.
P.S. I like the picture because:
1. The fish is smiling
and 2. The chef kind of looks like my Dad :)
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