This week might be a bit nuts at SPC. Unlike most times when we're so buttoned down.… ahem. Barring some kind of natural disaster, we're moving over to our new site this week. We'll be saying goodbye to our friend the old blog — great personality, shame about her face — and introducing our super fancy new blog. Same url, all new fabulous-ness — she's a hottie. Those of you lovelies who signed up for the blog will have to re-sign up for the newsletter — sorry! — but we're going to have lots of great prizes to make it worth your while! We won't have anything up at all this Tuesday but crossing every finger and toe, we'll be up again by Wednesday.
So, this is the last old post. Kind of sad, huh? Actually, not a bit. I can't fucking wait.
My kids are pretty good eaters and fairly game to try new things. But I've been thinking of ways to incorporate more fish into our meals and had a feeling cakes might be a kid-friendly delivery device. Salmon cake recipes seem to fall into two categories, ones that use potato and ones that use breadcrumbs or panko. Now, I love me some panko but I think that if it's going to be about half the recipe, a vegetable is the way to go. I based these on a recipe from a recent issue O magazine — tweaked to have a lot less salt, I added dill and threw together my own basic sauce.
2 large Yukon Gold potatoes, cleaned, peeled and chopped
2 tablespoons vegetable oil
1 leek, washed, sliced in half and thinly slice (all of the white and a bit of the green)
2 tins of pink salmon (try to find salmon packed in water with no salt added)
fresh dill to taste (I used about two tablespoons chopped fine)
1/4 cup mayonnaise
1/4 cup flour
1 1/2 cups sesame seeds
Simmer potatoes until tender in boiling water. Drain and mash. It will make about 2 cups of mashed potatoes.
Slice your leek lengthwise before rinsing them. They really hold a lot of dirt so don't rush through this step. Slice as thinly as you can. I usually use about three quarters of a leek — the top, dark green part is a bit tough.
Open and drain the salmon. Gently combine salmon, potatoes, leeks and dill. Blend in mayonnaise and a pinch of salt and pepper. Form into about 12 patties — about 2 1/2 inches across and maybe 1/2 inch thick. Cover and refrigerate for at least an ho
Set up flour, beaten eggs and sesame seeds in shallow bowls and plates. Dredge the patties in flour, then egg, then sesame seeds. This is a mucky business and best not combined with caring for a one year old who wants to be given a bowl of Cheddar Bunnies or needs to be excavated from the toy box but you know how it is.
Heat some vegetable oil until hot but not smoking. Fry the cakes — don't over crowd the pan, you'll have a hard time flipping them — for about five minutes a side. I whipped up a bit of plain yogurt, a squirt of lemon juice and another tablespoon of finely chopped dill.