I love these. It is a wonderfully light dinner – perfect for when you want to save plenty of appetite real estate for dessert. Seriously though, they are really tasty and a great ‘gateway’ fish meal for my husband who took a while to entertain the idea of eating anything with gills.
Now, this has become one of our favourite weeknight meals. It’s surprising how quick it comes together. Most of the work involves the dicing for the salsa, but this can easily be done while the sweet potato is cooking.
I’d be lying if I said I have ever measured the spices I throw into the bowl. These are approximate!
1 can of boneless, skinless salmon
1 sweet potato
2 scallions, chopped
½ teaspoon cumin
½ teaspoon curry power
¼ teaspoon garam masala
Sprinkling of chili flakes
Handful of chopped cilantro
Salt and pepper
½ cup to ¾ cup breadcrumbs
Approximately 4 tablespoons oil, for frying
- Bring a medium pot of salted water to a boil. Meanwhile, peel and roughly chop sweet potato. Cook sweet potato until fork tender. Drain, mash and allow to cool. Addendum: I often roast the potato the night before while doing evening chores. Wrap it whole in aluminium foil, bake at 400F for an hour. It makes this dinner even quicker when the potato is ready. And..one less dish!
- In a medium bowl, combine sweet potato, salmon, scallions, cumin, curry powder, garam masala, chili flakes, and salt and pepper
- Form mixture into salmon cakes of desired size. We usually get about 10-12 cakes from this recipe.
- Heat oil in frying pan over medium heat.
- Spread breadcrumbs on a plate and press cakes into crumbs coating evenly.
- When the oil is nice and ready, cook the cakes! Be mindful not to crowd the pan and cooking in multiple batches if needed. Flip when there is a nice golden brown crust on the bottom. Don’t rush this; it only takes 4-5 minutes. When both sides are cooked, remove from pan to paper towel. Add more oil if needed for subsequent batches. Keep cooked cakes warm in oven.
Mango Avocado Salsa
½ mango, diced
½ avocado, diced
Handful cilantro, roughly chopped
¼ cup red pepper, diced
⅛ cup red onion (or 1 scallion, if that’s all you happen to have on hand…!)
Salt and pepper to taste
- Combine all ingredients.
My favourite way to eat these cakes is as seen in this photo: over a bed of lightly dressed (or naked) greens, topped with a bounty of salsa.
I first made this recipe when we were hosting my husband’s family for brunch a few years back. Have I mentioned that his mother runs a bed and breakfast? I was a bit nervous, but it was a great time and everyone loved this oatmeal. How often does ‘love’ and ‘oatmeal’ come together in a sentence, unless the word oatmeal is followed by ‘cookie’?
I have heard that since our brunch, this very oatmeal has been served at The Looking Glass house – with many requests for the recipe from the guests.
I also like this recipe because it is truly customizable – you could use seasonal produce, or adapt personal tastes (apples, peaches, raspberries); omit or change the nut; or use steel cut oats.
Hope you enjoy!
1 cup old-fashioned rolled oats
¼ cup chopped walnuts
½ teaspoon baking powder
¾ teaspoon cinnamon|
pinch of salt
¼ cup pure maple syrup
1 cup milk
1 large egg, beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries
1. Preheat the oven to 375F
2. Lightly grease a baking dish – we usually use a 9 inch glass pie dish
3. In a medium bowl, mix together the oats, half the nuts, baking powder, cinnamon and salt
4. In a liquid measuring cup, combine syrup, milk, egg, butter, and vanilla
5. Spread the sliced bananas in a single layer in the dish. Top with half of the blueberries. Evenly sprinkle the dry ingredients over the fruit. Pour the liquid ingredients over the oats. Top with remaining blueberries and nuts
6. Bake for 35-40 minutes until the top is browned and the oats have set. Let cool for about 10 minutes before serving
so, how’s it taste?
When I first made these cookies, I knew my hunt for the perfect chocolate chip cookie was over. I also had over 30 cookies and half a batch of dough left. I had recently read Pioneer Woman’s post about slice and bake cookies, and decided that this would be necessary.
It is a wonderful thing to be able to have a cookie craving and know that this can be satisfied in less than 15 minutes…without consulting a certain dough boy.
3.5 c all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 350g bag (or less, if desired) semi-sweet chocolate chips
Part I: Preparing the cookie dough
- Sift flour, baking soda, baking powder and salt into a medium bowl. Set aside.
- Using a mixer with a paddle attachment (or hand mixer), cream butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time. Add vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.
- Cover and refrigerate dough for 24-36 hours. A painfully important step.
- When ready to bake, preheat oven to 350.
- Drop spoonfuls of dough (I use 1 TBSP scoop) onto baking sheet lined with parchment paper.
- Bake for 8-10 minutes, until the bottoms begin to appear slightly golden. 8 minutes is usually enough for my oven. They will appear puffy and possibly underdone, but trust it. It will lead you to a soft cookie when cooled.
Part II: Preparing your cookie dough reserve
- Lay out a long piece of saran wrap (or two).
- Place remaining dough on saran wrap and begin to roll a log. Be persistent and roll to diameter of choice. I usually roll until the diameter is between 4-5cm.
- Wrap log in saran wrap and place in freezer. When the call for cookies arrives, slice about 0.75cm thick and arrange on cookie sheet. They won’t look as picturesque as when ‘dropped’, but when a girl/guy wants a cookie, aesthetics is the last thing that matters
- Cook as directed above!
I Am Baker
How Sweet It Is
Also known as: ‘The New York Times chocolate chip cookies’ …with modifications