72. Salmon Fish Cakes (Jamie's Food Revolution, page 280)
I cheated slightly and used tinned wild red sockeye salmon, instead of steaming my own fillets. Because of the salt content, I omitted sea salt in the rest of the recipe. But otherwise I followed it to a "T". I peeled and boiled some potatoes, mashed them, and then let them cool completely. I picked the leaves off a "small" bunch of Italian parsley. Can someone please tell me how you judge the size of a bunch? Are they packaged the same here as in the UK? I have no idea, but I figured I'd use about half of the bunch I had bought, and called that enough. It actually turned out to be a lot of leaves! But once I chopped it up it, it didn't seem quite so much.
I added the potatoes to a bowl, flaked the salmon into them, added a tbsp of flour, the parsley, an egg, and the zest of one lemon. I seasoned generously with pepper. I shaped the mixture into 8 patties, which I formed on a floured board, and dusted them with flour for good measure. The book says they freeze well at this stage, so I wrapped 4 of them in plastic wrap, while I put the other 4 in a hot pan, with a couple of glugs of olive oil. I cooked them for 3 or 4 minutes on each side until golden brown, and then squeezed some lemon juice over them before eating. Mmmmmmm, the lemon juice just made them! Great, great flavour combination.
For dessert, I had french vanilla ice cream topped with granola and maple syrup. I am using the granola on everything! Yogurt, fruit, oatmeal, and now ice cream. I even snacked on it plain the one day. It's seriously addictive!