Showing posts with label mashed potatoes. Show all posts
Showing posts with label mashed potatoes. Show all posts

Sunday, November 27, 2011

Salmon Potato Cakes

It’s three days after Thanksgiving and your family is tired of leftovers.  And you STILL have mashed potatoes.  Here’s a recipe that will fool them into thinking they are getting an entirely new dish, while you get to empty the refrigerator just a little bit more.   This is so tasty that it is worth making extra potatoes the next time, so you will have leftovers.

Leftover mashed potatoes – weighing three times as much as your salmon – Today, I had 540g or 19 oz.
Salmon filet  - weighing a third as much as your potatoes – so I bought a salmon filet of 180g or 6.3 oz.
Handful of green onion tops (with a little extra for garnish)
50g or 1 3/4 oz sharp cheddar cheese
1 egg
Bread crumbs
Sea salt
Black pepper
Cayenne pepper
Olive oil

Salt and pepper the salmon filet and gently pan-fry it with a little olive oil, in a non-stick skillet.  Put the lid on and keep the fire low.

You are going to get some color but you don’t want a hard crust.

Turn it after about five minutes and cook on the other side for another five minutes, still covered.  

Turn the fire off and let it rest, covered, in the pan while you get your other ingredients ready.

Chop the onion tops very, very finely.   Grate the cheddar cheese.  Lightly beat your egg.

Remove the salmon from the pan and, using two forks, flake the meat off of the skin.  (Some people throw the skin away.  I pop it back into the non-stick skillet and fry till it is crispy, crispy, crispy.  Then I eat it.  Crunch, crunch, crunch.  Delicious.)

Put the mashed potato into a large mixing bowl and fluff it around with a fork.  Add the onion, cheese and salmon.   Add the egg and mix well.  

You can add pinches of salt and black pepper at this point but remember that your mashed potatoes were already seasoned, as was your salmon.   But do give the mixture a good sprinkle of cayenne pepper and mix again.

Sprinkle a plate with breadcrumbs.  Carefully shape a big spoonful of the mixture into a patty.   Put it in the breadcrumbs.  

Using a spatula, push breadcrumbs up the sides of the patty and then flip it gently over to coat the other side. 

Meanwhile, wipe out your non-stick skillet and add a little more olive oil.  Put it on a medium heat. 

Still using the spatula, slip the patty into the skillet.

Form the rest of your patties the same way and gently slip them into the skillet.  These are quite soft and may mash up a little when you try to turn them so cook on a medium to low heat until a good crust forms on the bottom.  Possibly 7-10 minutes. 

If your pan is too small to maneuver in easily, you can remove one patty before trying to turn the others, as I did.

Flip gently and cook until you have a crust on the other side.  You can serve these with a side vegetable or a salad.  Either would be delicious.  Enjoy!

(Despite the photos, this actually made six good-sized patties.  I ate the first two before I took the pictures.)


Tuesday, November 22, 2011

Extra Rich Creamed Potatoes

Extra rich creamed potatoes aren't just creamy because they are well mashed; they must have added cream. These are a family favorite.

The secret to smooth, lump-free mashed potatoes, if that is your thing, (I thought they were everyone's thing until I watched Friends, Season 1, Episode 9 when Ross wanted his with lumps, please.) is mashing them while they are hot and warming anything you want to add to them: butter, cream, milk or stock.

These are my very special extra rich creamed potatoes and they make an appearance at Thanksgiving, Christmas and other occasions where there will be gravy and roasted things, like chicken. Tonight is possibly my last Pokeno night in Kuala Lumpur. The promised roasted chicken and gravy, with creamed potatoes, almost cheers me up. Gonna miss these ladies terribly.

4lb or almost 2 kilos russet potatoes
1/2 teaspoon fine sea salt
1/2 cup or 113g butter
1 cup or 240ml whipping cream
1 tablespoon or 30g vegetable stock granules
A couple of good grinds fresh black pepper

Peel your potatoes and drop them into a pot of cool water as you do. This keeps them from discoloring or turning brown.

Slice them and pop them back in the water.

Dump that water and add fresh water. Add 1/2 teaspoon of salt and put on the fire to boil, uncovered.

Meanwhile, gently melt your butter in the microwave.

Add the cream and warm it through too. Add the tablespoon of stock granules.

Whisk well. Add the black pepper to the cream/butter mixture.

When the potatoes are very fork-tender, drain and leave in the hot pot. Using a potato masher, get all the lumps out before it cools and before you start adding anything to it.

Add the cream/butter mixture and continue to mash.

Stir it around as well. Finally, use a spoon to stir the potatoes to make sure they are thoroughly mixed.

(To rewarm, it is best to put the potatoes in a microwaveable dish and give them a quick zap. Potatoes rewarmed on the stove tend to stick and burn.)


P.S. It looks like my house hunting trip to Cairo will have to be postponed because of the coming elections and unrest. Now I am really sad again.