Simple Salmon Fishcakes

It's a bit of a stretch to call this a recipe... it's more of a matter of assembling things!  A simple store-cupboard meal which we enjoy and hope you will too. 

The ingredients (if you can call them that) are a tin of salmon, one egg, some left over root vegetable mash and freshly ground black pepper.






After draining the tinned salmon, the bones and skin were removed.

The salmon was then mixed in with the mashed vegetables and seasoned well.

Next, the salmon/mash mix was formed into little patties/fishcakes using a silicone measuring cup... you could also use ramekins, spoons or your hands to do this.

Once formed, the fishcakes were coated in beaten egg.

Having heated some butter and oil in a frying pan, the fishcakes were cooked until golden brown.

We served our fishcakes with steamed broccoli florets this time but peas, sweetcorn or a green salad would also work well.

Cheesy Rarebit

The other day we needed something tasty and speedy for lunch... an offer of cheese omelette had been made to Sous Chef J but was rejected.  So, thinking quickly, and re-packaging the ingredients we had to hand, I suggested Cheesy Rarebit... which was accepted.

So, we took the bread (we used Genius Gluten Free Seeded), eggs, cheese and black pepper and set up our 'production line'.  Sous Chef J laid the bread out on the grill pan and was in charge of toasting.  I grated the cheese and beat the eggs.

The cheese was added to the beaten and seasoned eggs.

Once the toast was ready, the eggy cheese mix was spooned on... the tray of the grill pan had been covered with a silicone sheet to make it easier to clean 'in case of spillages'.


The whole lot was placed under a hot grill for 2-3 minutes (with the timer set to ensure we didn't forget) until the Rarebits were ready...

... and very good they were too.  

Thrifty Tip

An 'issue' that's faced us a couple of times recently has been egg wash for scones.  Being of a thrifty Northern persuasion, I hate 'wasting' an egg on this task.  Sous Chef J commented that we rarely use a whole egg's worth for use with the amount of scones we bake.  So, our thinking on the matter began.  Last year, we'd learned that eggs can be frozen and, when we see some reduced in the supermarket we will buy them and freeze them, beaten, in one or two egg amounts (we just place the beaten egg in a labelled plastic bag and freeze).  These are great for using, once de-frosted, in recipes. 

Our lightbulb moment happened when we spotted our silicone mini muffin cases.  They're the perfect size for a small amount of egg.  What we did was beat an egg, divide it between the silicone cases, place the cases in a container and then froze them.  The next day, we removed the egg 'portions' from the cases, bagged and labelled them and returned them to the freezer for use next time we need a small amount of beaten egg for our scones.








 To use, remove frozen, beaten egg from freezer and allow to defrost at room temperature.  Use as normal.  

Avocado and Egg on toast

Struck by how many of our posts involve chocolate we decided to try to find some of the (many) recipes we have that don't contain the stuff!  Breakfast dishes seemed a good place to start and I was reminded of a lovely, simple dish we used to have a while back.

The ingredients were gathered together - avocado (ripe), slice of Genius gluten free seeded bread and one egg.






Then, whilst the bread was being toasted, the avocado was mashed and the egg was fried.

Once the avocado was mashed, it was spread on the warm slice of toast.

After covering the toast with the avocado, the fried egg was added and our healthy, quick and tasty snack was ready to eat.

If you want to make this a more 'hearty' meal, then adding some fried bacon works very well indeed!