Well, what a week it has been! New carpet in the bedrooms, painting done & the bathroom is finally looking as though it may be finished before the weekend! Not a moment too soon as the kitchen has become the temporary bathroom as we do not have the luxury of an ensuite! The next house that we buy will most definitely have a second bathroom! It has been very exhausting living in a demolition zone & I will NEVER renovate again!! Please remind me of this when next time I say I want to renovate! My only moments of sanity have been cooking. Well, if I can say that cooking in a kitchen come bathroom is sane! I have really missed my sewing machine. I new I loved my faithful friend but after the last 3 weeks I know how much I really do love her. Yes, I know, I am going a little mad! So, to cheer myself up the other night, I made one of my favourite foods. Here it is…………
Salmon cakes!! I love all types of seafood! Sometimes it can be a little expensive so I also like to find cheap ways of using seafood. Many years back I came across this recipe in a magazine & have been using it ever since. I have made these for a casual dinner party once & everyone made sure to get the recipe off me before they left! They really are very yummy! Now while I have an obsession with seafood, my family does not so I love that these Salmon cakes can be frozen uncooked & stay fresh in the freezer for up to a month. This recipe made 12 cakes & I do like to have 3 (did I just admit that??) with either a side salad or some fresh steam veggies. You could replace the salmon with tuna if you wish, just keep the quantity the same. So, here goes……..
Salmon cakes
500g of potatoes, peeled & chopped
415g can of Salmon, drained & flaked
1 teaspoon of finely zested lemon rind
2 tablespoons of lemon juice
handful of chopped fresh parsley
1 egg
2 tablespoons of water
1/3 cup of plain flour
1 & 1/4 cup of breadcrumbs (fresh is best!)
Boil potatoes in a saucepan until soft. Drain water & mash until fluffy. Transfer to a mixing bowl.
Add flaked salmon, parsley, lemon zest, lemon juice & mix well.
Cover mixture & chill for at least 30 mins. The mixture can be made in the morning & left to chill for the day in the fridge to save time.
Beat egg with water in a bowl. Put flour in another bowl & breadcrumbs in another.
Take 1/3 of a cup of the salmon mixture & press into a thick patty. Repeat until all the mixture is used.
Take one patty at a time & coat it with flour.
Then into the egg wash.
Then the breadcrumbs.
Cook in a fry pan with a little olive oil until golden brown.
Serve with your favourite veggies or salad.
Enjoy!