Lovely Chante and the Kiwis in the Big Easy
Salmon Fishcakes with Sweet Potato Chips
(Serves two- easily increased for more.)
Pre-heat the oven to 220 degrees Celsius. Best to make the Chips first. As they’re roasting, you can throw together the rest.
Sweet Potato Chips
2 large sweet Potato
Fresh Thyme finely chopped
Salt and pepper to taste
Peel the sweet Potato and cut them into ‘chips’. Blanche the pieces in boiling water for 3 minutes. Lay on an oven tray and sprinkle of Thyme and salt and pepper. I spray over some olive oil too.
Roast the chips for approximately 20 minutes at 220 degrees (turning every now and then) until they are crisp.
Salmon Fishcakes
2 fillets of fresh salmon
1 bunch Spring onion
Ginger finely chopped
Zest of one lime
Juice from that lime
Salt and pepper to taste
Cut the raw salmon fillets into chunks and place in a bowl. Add the lime zest, lime juice, chopped ginger and salt and pepper to your taste. Chop the spring onion and cook them in a pan until soft. Add the cooked spring onion to a bowel.
‘Whizz’ the contents of the bowl together in a food processor or I have a hand held ‘Whizz’ which I use.
Pat the salmon mixture into 4 patties (I didn’t think they’d hold together but they do). Fry in a pan with a little oil until cooked through and golden on both sides.
Dip
1 small pot Greek Yogurt
Horseradish or wasabi to taste
2 tbs mayonnaise
Black pepper
Combine together adding as much wasabi/horseradish as you like. Great dip for both the chips and the salmon!
Serve all with a green salad.
Sweet Potato Chips
2 large sweet Potato
Fresh Thyme finely chopped
Salt and pepper to taste
Peel the sweet Potato and cut them into ‘chips’. Blanche the pieces in boiling water for 3 minutes. Lay on an oven tray and sprinkle of Thyme and salt and pepper. I spray over some olive oil too.
Roast the chips for approximately 20 minutes at 220 degrees (turning every now and then) until they are crisp.
Salmon Fishcakes
2 fillets of fresh salmon
1 bunch Spring onion
Ginger finely chopped
Zest of one lime
Juice from that lime
Salt and pepper to taste
Cut the raw salmon fillets into chunks and place in a bowl. Add the lime zest, lime juice, chopped ginger and salt and pepper to your taste. Chop the spring onion and cook them in a pan until soft. Add the cooked spring onion to a bowel.
‘Whizz’ the contents of the bowl together in a food processor or I have a hand held ‘Whizz’ which I use.
Pat the salmon mixture into 4 patties (I didn’t think they’d hold together but they do). Fry in a pan with a little oil until cooked through and golden on both sides.
Dip
1 small pot Greek Yogurt
Horseradish or wasabi to taste
2 tbs mayonnaise
Black pepper
Combine together adding as much wasabi/horseradish as you like. Great dip for both the chips and the salmon!
Serve all with a green salad.
P.S. I couldn't resist posting one more image Chante sent us this morning. Behold! (I have a serious case of vegetable garden envy!)
Enjoy,
Heather
The soil is the best East Lothian loam which along with East Anglia is the bread basket of Britain. All the grains grow in the 'ring of gold' along the eastern coast of Scotland, from Fife, through Aberlady to Berwick-0n-Tweed.
ReplyDeleteSays Chante's father