From It Starts with Food
A weird thing has been happening. I haven’t posted anything in weeks. Plural. After almost three years of flawless weekly – usually more! – posting, I’m having a really hard time with it. Am I busier? Maybe a little, but probably not. Are we still eating? Well, yes, we’re still alive, so that’s still happening. Have we forsaken the homemade life and started dining exclusively at restaurants??? Haha, no definitely not. I assure you my Yelp account has taken a hit as well. So then what the heck is it? Well folks, I think John and I have finally learned to cook. And with that ability comes way, way fewer recipes and a heck of a lot more “little of this, little of that.” Of course it doesn’t help that spring has brought farmers markets and a general desire to make do with all that is local and fresh, even if it doesn’t match up perfectly with the cover recipe on this month’s Cooking Light. Honestly, I’ve really started enjoying cooking sans measuring spoons, something that 22-year-old-Tera never thought would happen. It’s faster, cleaner, and sometimes a little more fun – I’m not big into dangerous adventuring, so adding that extra dash of cumin on a whim can be pretty exhilarating.
This isn’t to say that I’m anti-recipe. I’ve heard many a chef make derogatory statements about recipes, and frankly I find it rude and arrogant. Recipes taught me most everything I know about cooking. And when I’m in the mood to try something new, recipes are where I’ll turn. For example, John and I have never successfully made a fish cake of any kind. We’ve always tried them on the stove and ended up with a crumbly, half cold, half burnt mixture swimming in grease. So when I saw that this salmon cake recipe called for baking them in the oven I knew it was something we had to try. And with that, I return to you, fish cake triumphant! I can’t say for sure when I’ll be back, but I promise that when I am, I’ll come bearing something new, exciting and different, at least for our humble kitchen.
- 15 ounces canned salmon (if you are braver than I, that’s one full-sized bone-in skin-on kind of can…I opted for 2.5 smaller, boneless, skinless cans)
- 1 cup mashed sweet potatoes (canned sweet potatoes actually work great for this, but leftovers would be good too)
- 1/2 cup almond flour
- 1 egg
- 2 green onions, thinly sliced
- 2 Tbsp fresh parsley, minced (or 2 tsp dried, which is what we had)
- 2 Tbsp fresh dill, minced (or 2 tsp dried…again, dried for us)
- 1 tsp hot sauce
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp pepper
- 2 Tbsp coconut oil, butter or ghee, melted
- tartar sauce, for serving
- hot sauce, for serving
- Place salmon in a large bowl. Pick out bones, if you opted for the bone-in kind. Shred the meat with your hands or a fork.
- Add potatoes, almond flour, egg, green onion, parsley, dill, hot sauce, salt, paprika and pepper to the bowl. Mix until everything is well combined.
- Place mixture in the fridge for about 10-15 minutes, while the oven preheats to 425. Line a baking sheet with parchment paper. Spread the melted fat on the parchment paper.
- Using a 1/3 cup measuring cup, create patties that are about 3 inches across. Place them on the greased parchment. You should end up with between 8-10 cakes.
- Bake 20 minutes. Remove from oven and flip each cake over. Bake 10 additional minutes.
- Serve with tartar sauce and hot sauce.