We had a very nice dinner last night with friends we hadn’t see in awhile. It was nice to slow down, sit around the table, enjoy a simple meal and catch up with folks you care about. Reminds me to have friends over more often.<\/p>\n
I served these fish cakes with romesco sauce on a bed of arugula and endive lightly dressed with lemon vinaigrette. The sides: Full Belly Farms vegetable gratin and a pilaf of root veggies with red & white quinoa. Oh and strawberry shortcake for dessert \ud83d\ude42<\/p>\n
Here is the recipe for the fish cakes:<\/p>\n
* Exported from MasterCook *<\/p>\n
Fish<\/strong> and\u00a0<\/strong>Potato<\/strong> Cakes<\/strong><\/p>\n Amount Measure Ingredient — Preparation Method Mix all ingredients together. Potatoes should be chunky and fish flakey – in other words don’t mash the heck out of it :). Season with sea salt (I like Redmond) to taste. Form into 12 patties.<\/p>\n Heat olive oil in a saute pan (use a cast iron pan) over medium heat. Saute each cake until golden brown on each side. You can make ahead and warm in the oven before serving. Tasty for breakfast too.<\/p>\n Yield: 12 each Serving Ideas<\/strong>: Serve with tartar sauce or roasted red pepper romesco on a bed of salad greens or with celery root remoulade.<\/p>\n Variations:<\/strong> Sub fresh salmon with fresh cod or seabass or 14 oz can salmon (all canned salmon is wild – but then you have the metal can…) or canned tuna (sometimes you can find tuna in a glass jar). Sub capers with chopped green or black olives. Use your favorite variety of potato instead of russets (last night I used yellow potatoes from the Full Belly CSA box.)<\/p>\n For a Vegetarian Version<\/strong> sub the fish with 1-1\/1\/4 cup of lightly steamed broccoli or cauliflower.<\/p>\n","protected":false},"excerpt":{"rendered":" We had a very nice dinner last night with friends we hadn’t see in awhile. It was nice to slow down, sit around the table, enjoy a simple meal and catch up with folks you care about. Reminds me to have friends over more often. I served these fish cakes with romesco sauce on a […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,8],"tags":[],"class_list":["post-73","post","type-post","status-publish","format-standard","hentry","category-general","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/73","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=73"}],"version-history":[{"count":0,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/73\/revisions"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=73"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=73"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=73"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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\n3\/4 pound salmon — cooked and flaked, be careful to search out all bones
\n2 medium russet potato — organic, with skin steamed and roughly mashed
\n1\/2 cup panko or other bread crumbs — up to 1 cup to hold together
\n1 bunch scallion — thinly sliced
\n2 tablespoons capers — coarsely chopped
\n2 lrg eggs -try Chino Ranch eggs, my favorite \ud83d\ude42
\n1\/2 teaspoon pepper
\nsea salt to taste
\nolive oil<\/p>\n
\n– – – – – – – – – – – – – – – – – – –<\/p>\n