|May 19, 2011||Posted by admin under Recipes, Seafood, Uncategorized|
I’ve been making fish cakes for a while now, ever since I learned how important it is to eat seafood on a weekly basis–and how well canned fish retain nutrients. I’d always used bread crumbs, in a not-quite recipe that I made by combining a few that I found on line. But one day, I was out of breadcrumbs and didn’t want to wake up the baby by making some in the food processor. So I decided to use corn meal. So much better! Also, this is a big hit with both kids.
This is how I do it.
- two cans of red salmon (I think the pink stuff is gross but I’m not sure what the difference is)
- two eggs
- a pinch or more of chili powder (optional)
- one or two minced garlic
- the zest of a half lemon or so
- salt and pepper to taste
- corn meal
- coconut oil, olive oil, bacon drippings, lard, or a combination of your choice
- mash it all up in the food processor or with a fork if it’s nap time and you have a light sleeper in the room above the kitchen
- spread about a half cup or corn meal on a plate
- drop spoonfuls of the mashed up mixture onto the plate
- roll them around to coat with the corn meal
- with your hands, flatten them out and shape them into little cakes, using enough corn meal to keep them together
- heat coconut oil, olive oil, or fat of choice, enough to generously cover the bottom of the pan, on medium high
- fry both sides of cakes until they are a toasty light brown, probably a few minutes on each side
- if the baby wakes up from his nap, give him a bag of frozen spinach to chew so that he doesn’t get drops of burning oil on him while the cakes are sizzling away
- serve with mayonaise for dipping and lemon juice for squeezing if you like
How do you get your kids to eat fish? What’s your favorite seafood recipe?
This post is part of of Fight Back Fridays at Food Renegade and Real Food Wednesdays at Kelly the Kitchen Kop.