Salmon fish cakes w/ mustard greens

Ingredients:
800 g New Potatoes
100 g Frozen salmon
1 Pint Milk (I use 2% skimmed)
4 slices of bread or 50 g of pre-made bread crumbs
5 leaves of fresh sage or 1 tsp. Of dried sage
2 cloves of garlic
200 g Swiss Chard or any kind of greens ex) Spinach, Mustard Greens, Kale
Salt
Pepper
4 Tbsp of butter or margarine
Olive oil
 
Tools:
2 Pans + 1 lid
1 large pan
Food processor
Colander
Bowl
Fork
Spoon
Potato Masher
1 Sharp Knife
Cutting board
Plate
 
 
1. Wash Potatoes, and put in boiling water. Boil new potatoes until soft (about 20 minutes).
2. In another pan, poach salmon in milk until flaky on low to medium heat. Milk should simmer gently. Fish will
cook in about 30 minutes.
3. Make bread crumbs. In a food processor, chop up bread slices, sage and garlic. Add a pinch of salt and
pepper to mixture. Whiz until bread turns into crumbs. Or, just buy premade bread crumbs and add sage and
garlic.
4. Check salmon. Turn fish
5. Wash greens and flick dry. Roughly chop greens. And, set aside in a bowl.
6. When potatoes are done. Use a fork to pierce potato. If done, the potato should slide off the fork with ease.
If potatoes are done drain in colander. Once drained, place potatoes back in the same pan they cooked in.
7. Lightly mash potatoes with potato masher. You want crushed potatoes. Add half of the poaching milk to the
mashed potatoes. Add 2 tbsp. of butter, and season with salt and pepper to taste.
8. Add salmon to mashed potatoes. Mix gently with love.
9. Place greens on top of salmon and potato mixture. Place lid on pan to allow greens to steam.
10. Put some bread crumbs on flat plate. Spread out evenly on plate.
11. Mix greens into potato mixture.
12. Take a spoonful of mixture, and place onto bread crumbs. Flatten out mixture to form a patty. Flip patty
over, and coat the other side with bread crumbs. This recipe makes about 6 - 8 patties.
13. Heat olive oil in large pan. Gently place patties into hot oil, and fry for about 2 minutes each side or until
lightly brown.

Created by Amy Irene

29 July 2010