If you're cooking and you're using your oven baking the salmon
wrapped in foil is another way of making the best of all the space.
If you're waiting for a dish to come out of the oven you could peel
and cook your potatoes too. Let them cool before putting through the
ricer.
I can hear you
saying I don't need eight fishcakes – I know - you could halve the
recipe if you wish but I see no point – think of your treasure
trove! I can also hear you saying I'm not that fond of fishcakes.
All I can say is try them - you might be pleasantly surprised.
If there's one thing
I love it's a flexible recipe, here's what I mean :
There can be three
sizes of fishcake :
You could serve a
50g version as an appetiser – you may think a humble fishcake isn't
posh enough – I would disagree. Serve with a raita dip.
How about a 100g
version as a supper/dinner party starter with a winter slaw – use
the raw slaw principle – check out Veggie label, “Then there's the slaw” April 2018 – dress with raita or warmed
mango chutney drizzled over the slaw.
Finally, a size of
your choice as a main course – to suit the appetites of your
guests, this time with the rendang sauce mentioned in Some like it
with a drizzle and again with sides of raita and mango chutney.
Fishcake fotos
follow!
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