Salmon & Coriander Fish Cakes

Mmmmm...

I wana try this next!

Ingredients

• 250 g salmon fillets, cooked, cooled and flaked
• 250 g potato, peeled, cooked and grated
• 2 spring onions, choppes
• 1/2 cup coriander, chopped
• 1 tsp grated ginger
• 1 red chilli, chopped finely
• 1/2 tsp salt
• Freshly ground pepper
• 1/4 cup Homebrand flour
• 1 cup dried bread crumbs or panko crumbs
• 2 tsp sesame seeds
• 1/2 cup natural yoghurt
• 1/4 cup chopped coriander
• juice of 1/2 lemon
• salt and pepper to taste
• 2 tbsp oil, for cooking
• egg plus 1 Tbsp water
• zest of half a lemon

Preparation: 20 minutes
Cooking: 10 minutes

Serves 18

Method

In a large bowl add the flaked cooked salmon, grated potato, spring onions, ½ cup of coriander, lemon zest, ginger, chilli, salt and pepper. Combine well.

With wet hands, form the mixture into small balls, flattening slightly with the palm of your hand.

Whisk the egg with the water.

Combine the breadcrumbs and sesame seeds.

Roll the fish cakes into the flour, then dip in the egg and water mixture, then finally into the bread crumb and sesame seed mixture. Cover the formed and coated fish cakes and place in the fridge until you’re ready to cook.

Heat the oil in a medium sized frying pan. Cook in batches for 3-4 minutes on each side. Alternatively, cook on the BBQ for 3-4 minutes each side.

To make the dipping sauce, combine yoghurt, juice of ½ a lemon and ¼ cup coriander, stir to combine, adding salt and pepper to taste.

Serve hot with dipping sauce.

Tip: These could also be made larger and served with a salad as a light meal.

Smoke Salmon Muffin

So I had leftover baby that needs finishing and I have been wanting to make this ever since I saw it on facebook.

Smoke Salmon and spinach! Hope I didn't go overboard with the salt....

I added an extra egg but it kinda spilled abit in the oven, heh.

Simple recipe here! Or you can skip below and just watch this video where I got it from

Muffin Tin Omelets
Batch Cook Breakfast!
Posted by Tip Hero on Friday, 25 September 2015

Curious? Click here for more...

Crustless Salmon Spinach Quiche!

Yes she is back! Since there is an oven in the Kitchen once more....previous one had to go just because I think I 'over cleaned' it to the point that rust was forming =(. Always use an oven spray peeps! Not attempt natural ingredients like baking soda. Either that I think it needs to be washed and dried cleanly

Anyway I was craving for quiche so I made this (as well as was planning for lunch and dinner ahead)

Packed with goodness of protein, yuuummm

Savouries are somehow the easiest to bake/cook than the desserts due to the fact that sugar is not in it! There is a whole new ball game to sugar and science so I pretty much whipped this dish in less than an hour.

Makes one 8" dish minus the crust

Curious? Click here for more...

Fish Porridge aka Congee

After being back for a few days with the cold kicking in, I was craving for something soupy but yet filling and comforting. Not only that, of course with this weather, one would just want to crawl into bed and 'hibernate'. Hence I find that the best way to keep alert and 'awake' through this 'challengin' and dull weather is to go for brain food - FISH.

Behold here is my simple version of cooking up a fish congee or fish porridge. It is super easy, and very very quick (Does help abit when there is plentiful of chinese ingredients in the pantry unused)

For 2 people

Ingredients

• 2 fish fillet of your preference (I used Haddock)
• 2 tbsp sesame oil
• 1 tsp salt
• 1 1/2 cup rice
• 3 cups water
• 1/4 cup chopped ginger
  
• 1/2 cup spring onions chopped
• 1/2 dried shallots
• 3 tbsp roasted ground peanuts
• Soy Sauce to taste
• White pepper powder to taste

Method

1. Coat the fillets with sesame oil. Further rub salt and ginger on the fish prior to placing it in a rice pot
2. In a rice pot, wash the rice a couple of times before adding 3 cups of water.
3. Add ginger and fillets into the pot
4. Let the rice cooker cook. If you don't have a rice cooker, a normal pot is also possible. Place the pot on the stove and place the power on high, bring it to a boil and let it simmer.
   
5. While simmering, stir the rice in the pot so that the rice does not stick on the bottom of the pot and burn. Do this every 2  minutes. This process is also used if you're using the rice cooker.
   
6. Keep stirring until the rice doubles its size and expands until soft and 'mashed' in a way that you do not require much effort to press each rice with your fingers.
7. Add water if necessary if the mixture gets dry. At this time, the fish meat would be soft and will easily be mixed as you stir.
8. Scoop into a suitable bowl and add the following in order: soy sauce, peanuts, spring onions, shallots and white pepper.
9. Mix and Eat! Nom nom nom.