It feels like I am either getting onto a plane or exiting a plane as I am again preparing for a work trip away for a week, away from my precious Cape Town-UUURGGHH. Away for work once a month or more means at least 24 flights a year without any personal travelling, not funny let me tell you.I would definitely not make a very good air hostess, or any other hostess come to think of it!
What with the loot I brought home from my travels in December, I could not wait to start using the food isle worth of products that came out of my suitcase. I fell in love with the simplicity of the finely shredded cabbage salad, garnished with micro greens and with a light green mayonaise dressing or also served with an Asian soy dressing in most of the Korean restaurants. I could not figure out what was in the light green dressing to make it light green but saw in the food shops that they sell the dressing with a picture of kiwi fruit on the lable, which I bought but it tasted too sweet and not like the good stuff in the restaurants-will need to google to try and find out more about this.
I took this photo in Korea as whilst there, I already started making the salad, but just see the massive ROUND pears you get there, biggest I have seen in my life and although slightly different in taste from our normal pear shaped pears, also very delicious and juicy. Which makes me think I want to make a pear and blue cheese salad tonight, have to have blue cheese after reading 2 blog posts this morning featuring the blues!
But back to the current post. I ” needed” fish cakes with the Asian cabbage salad ( with pineapple added) and I prefer a decent sized fish cake and not these dainty little things served as a starter in the restaurants here. I wish they would put fish cakes on the menu’s as a mains and not only as a taster/starter as is the way here in our “hood”.
Boiled and roughly mashed sweet potato
Deboned and skinless hake and salmon, poach in milk and dill until soft and flaky
Finely grated carrots and flash fry it just to take the moist out
Chopped chives, spring onions and parsley
Fish spice, salt and pepper to taste
2 eggs( ore more to bind the mixture depending on your quantities)
Flour to roll in
Dried bread crumbs to coat
Oil for frying
The process is easy, mix the ingredients and spice to taste. Roll in decent size balls and roll in the flower, dip into beaten egg and roll into the bread crumbs.
If you have time, place in the fridge for 30 minutes to set. Press lightly into warm shallow oil to flatten the ball into a round fish cake shape and fry until golden brown.
It went well with a green salad with pomegranate, grapes and lemon wedges followed by lemon coconut cream desert posted here (any excuse to use my new spoons!).
Random photo of the day: