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Salmon & Potato Fishcakes & Basic Chocolate Cake

Seafood

Salmon & Potato Fishcakes & Basic Chocolate Cake

05/03/2020

Main:  Salmon & Potato Fishcakes
Delicious Magazine – March 2020 (Yotam Ottolenghi)

Dessert:  Chocolate Cake
Own recipe

Hi Everyone!

Well this month’s Delicious Mag is filled with some super wonderful recipes that to my way of thinking are family friendly with just a little bit of tweaking.  Okay, I should clarify that statement.  Remember I said way back at the start of my blogging adventure that I would try to bring you recipes that don’t require weird and wonderful ingredients that are only available in far flung suburbs of each city.  Well, as much as I absolutely love the recipes in delicious, sometimes they do require these sort of ingredients and need a little adjusting.

So, anyway, these fishcakes are really going to be a crowd pleaser for you.  Even the MAV was happy.  I made them as a main but you can also make them smaller and serve them as a nibble with drinks.  This is definitely something I am going to try as well.  As always I have included the original recipe so you can make your own choices but I want to explain a few things here.  It requires store bought cooked skinless salmon – I decided to use the super convenient system at Woolies whereby they put the salmon fillets into a cook-in bag (with a teriyaki and ginger blob) and I took it home and cooked it myself.  This added another level of flavour to the fishcakes with the marinade from the bag.  Once cooked and cooled I just flaked it.  The recipe also requires dried wakame seaweed which is available from Asian food stores.  I decided to leave this out altogether as I don’t have an Asian food store nearby but if you do then please include it in your attempt at this.  The slight downside to the recipe is that it uses a large amount of potato.  Some baked and some boiled but I can say without a doubt that the potato does not flood the flavour.  Please also be sure to get the Thai basil as the flavour is totally different from everyday basil and it just makes such a difference.  Whilst preparing these fishcakes, the smell from the basil, lime, ginger and garlic was just delightful.

The dipping sauce is light and could really be used for so many things in my view.  It was very easy and it was light, which is nice for a change.  It incorporated some fish and ticked quite a few boxes in the taste department.  9/10….. not too shabby!

Dessert was a chocolate cake that I have been cooking for around 30 years.  It is a one bowl deal and it freezes beautifully.  I use to cut it up and put the frozen pieces in the kids lunchboxes.  (This was before people were going nuts over sugar – such a bad mum…..). I did a cake because it was my sister’s birthday and we were celebrating it with her.  Not a lot to say about this except that it is versatile and easy.  Plus everyone loves it served with cream and strawberries!  10/10

 

Salmon & Potato Fishcakes

  • 750 g desiree potatoes (peeled, cut into 3cm chunks)
  • ¼ c olive oil
  • 2 tbsp thai basil (finely chopped, plus 12 leaves extra)
  • 10 g dried wakame seaweed (roughly broken up)
  • 1 tsp ginger (finely minced)
  • 2-3 long green shallots (finely chopped)
  • ½ garlic clove (crushed)
  • 2 limes (finely grate the zest to get 2 tsps then cut into wedges to serve)
  • 2½ tbsp potato flour
  • 1 egg (lightly beaten)
  • 350 g skinless salmon (cooked)
  • 1 tbsp unsalted butter

Ginger & Thai Basil Yoghurt

  • 8 thai basil leaves (finely chopped)
  • 1½ tsp ginger (peeled & minced)
  • 1 lime (finely grate zest to get 1½tsp and juice to get 1½tbsp)
  • ¼ garlic clove (crushed)
  • 200 g plain yoghurt

  1. Preheat oven to 230°c and place a rack in the top third of the oven

  2. Place 500g of the potatoes on a baking tray lined with baking paper and toss together with 1tbsp of oil and ½ tsp salt flakes. Bake for 20-25 minutes, tossing halfway through, until golden brown and cooked through. Set aside to cool, then very roughly crush them.

    Meanwhile, place the remaining 250g potatoes in a medium saucepan over medium high heat. Cover with cold, well-salted water and bring to a simmer. Cook for 12 mins or until soft. Drain and set aside to cool.

  3. Place olive oil in a small saucepan over medium-high heat. Add the 12 picked Thai basil leaves and the wakame and fry for 1 minute, stirring a little until crispy. Strain, reserving the oil and transfer the aromatics to a small plate lined with paper towel.

  4. Roughly crush the boiled potatoes (some lumps are fine) and add to a large bowl with the roasted potatoes, ginger, long green shallot, garlic, lime zest, potato flour, egg, chopped basil and ⅛ tsp of salt flakes (or a little more, depending on how salty your potatoes are). Finely chop half of the crispy wakame and add to the bowl. Mix everything together well, then add the salmon and gently mix to combine, trying not to break the salmon pieces too much.

  5. With lightly oiled hands, form the mixture into 8 fishcakes weighing about 110g each, compressing them as you go so they hold together.

  6. Place half the butter and 1tbsp of reserved oil in a large frypan over high heat. Lower the heat to medium and fry half the fish cakes for 2-3 mins until crisp and golden. Fry the remaining fish cakes the same way using the remainder of the butter and oil.

  7. Plate up and serve with ginger & thai basil yoghurt sprinkled with the crispy wakame and leaves.

Ginger & Thai Basil Yoghurt

  1. Place all ingredients in a bowl and mix to combine with a good pinch of salt. Set aside until ready to use.

 

Chocolate Kiss Cake

  • 2¼ c self raising flour
  • ⅔ c cocoa
  • 1½ c castor sugar
  • 150 g butter (softened)
  • 1 c water
  • 3 eggs
  • icing sugar

  1. Sift flour and cocoa into a large bowl. Mix in sugar

  2. Add butter and combined water and eggs. Using a wooden spoon, blend until well combined.

  3. Pour mixture into a greased and floured 18 x 28cm slab tin.

  4. Bake in a moderate oven (180°c) for 40 – 45 minutes. Test with a skewer

  5. Allow to cool in the tin for 5 mins. Turn onto wire rack to cool. Ice or dust with icing sugar.

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Wendy

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Trying recipes from the myriad of cook books and Delicious Magazines that I had accumulated over the years, coupled with a young Pinot Grigio, this is Wendy's Wine Wednesday.

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