Maybe you heard about the big storm that hit us here in California over the Weekend? It was quite something, with heavy rain and winds up to 70 MPH. Sections of our fence collapsed, and I finally got the pool I've always wanted, when part of the backyard flooded. The squirrel cage just missed being flattened during the storm, but was heroically pulled to safety by me, in a driving rain. And a fat lot of good it did for me, as the squirrels decided the weather was my fault and chewed me out in Squirrel Speak for hours. In case you didn't know, Squirrel Speak sounds like a machine gun going off. Most of my meals came out of cans. But, that was fine, as evidenced by these marvelous fishcakes made from canned sock-eye salmon. The delicious Nigella Lawson recipe is a snap to make and the fishcakes freeze beautifully, providing great meals in the future. I lavished tomatilla-cilantro salsa on the fishcakes, as you can see in the photo. Frankly, I was tempted to quaff the entire tangy bowl, as if it was a smoothie. The salsa isn't hot, as it's made with poblano peppers, and would work on other types of fish or chicken.
I haven't been able to take part in Weekend Herb Blogging for a few weeks and I thought this would be a perfect way to return, since cilantro is my favorite herb. WHB was created by the fabulous Kalyn of Kalyn's Kitchen, but is being hosted by Vani at Batasari this week. Please stop by this delightful blog and see the recap of herby recipes from bloggers around the world
Salmon cakes for the freezer--very nice!
Makes seven to nine three-inch diameter fishcakes
1 to 2-1/4 cups cold mashed potatoes (I used 1 cup of mashed potatoes)
14-15 ounces of canned salmon
1 tablespoon of unsalted butter, melted (if the mashed potato hasn't got any butter in it)
Pinch of cayenne pepper
Grated zest of half a lemon
Salt and pepper
Coating and frying: (I decided not to coat these fishcakes, but they taste great either way.)
1/2 cups of matzo meal or panko
1/4 cups of unsalted butter
2 tablespoons of vegetable oil
In a large bowl, mix together all the fishcake ingredients--using your hands helps.
Cover a baking sheet with plastic wrap, form fat, palm-sized patties. Place these on the baking sheet and put in the refrigerator to firm up for about 20 minutes to an hour--or considerably longer, if that helps. The colder the better, I find.
Beat the eggs in a shallow soup bowl and sprinkle the matzo meal or pank onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo or Panko sprinkling and dredging over, as you help coat them. When you're done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side, until the crusts are golden and speckled brown in parts, and the warmed through.
Serve fishcakes with the Tomatilla-Cilantro sauce
1 Tablespoon butter or oil
2 Tablespoons flour
3/4 cup roughly chopped tomatillas
1/2 cup chopped onions
1 large poblano pepper, seeded and chopped roughly (You can use canned poblanos or substitute a bell pepper. If using a bell pepper, I would only use half of a large one.)
1/4 cup cilantro
1/2 cup chicken stock
3/4 cup light sour cream
salt and pepper
Heat the butter or oil and add the flour, stirring and cooking over medium heat for a minute or two until it's a smooth paste. Remove from heat and add flour paste, tomatillas, onions, cilantro, poblano, and stock to a food processor or blender. Process until smooth. Pour into a small saucepan and heat until boiling and very thick, stirring constantly. Remove from heat and stir in the sour cream and add lime juice, salt and pepper to taste. Can be made several days ahead and stored in the fridge.