Wednesday, April 1, 2009
You may not be lazy at all, you may be busy as heck, working on week-end projects, or playing with children, playing with pets. I know you can fill in the blanks. It goes by fast, doesn't it? I like this combo. You don't have to thaw anything, meaning you don't have to think ahead. You will get a serving of fish, so good for you. I like to accompany the patties with Alice Waters' mayonnaise-less coleslaw. This slaw is light and has a clean, fresh taste. I know it would be excellent on a pulled pork sandwich, or other sandwich of your choice. Enjoy!
2 7-oz cans boneless & skinless salmon
1 teaspoon Old Bay spice, or more to taste
1 large clove garlic, minced
1/4 cup breadcrumbs
Olive Oil for frying
Break up salmon in a medium bowl, add eggs and mix in. Add spice and
garlic, mixing thoroughly, then add breadcrumbs. Pan fry on both
sides in olive oil. Makes 8 small cakes.
try adding fresh dill or dried dillweed and minced onion or shallots, optional
Alice Waters’s Coleslaw
1 medium green cabbage (about 3 pounds), outer leaves removed
1/2 small red onion, cut in half through the stem and thinly sliced
1 cup loosely packed fresh cilantro leaves, coarsely chopped
1 large jalapeno pepper, seeded and finely chopped
1/4-1/3 cup olive oil
3-4 tablespoons fresh lime juice
3-4 tablespoons red wine vinegar
Maldon or other sea salt
Freshly ground black pepper
Large pinch of sugar, or more, to taste
Quarter the cabbage through the core, cut the core out
Cut the quarters in half crosswise and finely shred. Place in large bowl. Add the onion, cilantro, and jalapeno nd toss to mix. Sprinkle with the oil, lime juice, vinegar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and the sugar. Toss to coat.
Let the slaw sit for 1 hour, tossing occasionally. Drain. Taste and adjust seasonings. Wait another hour before serving at room temperature.