Tuesday, 4 January 2011

Salmon fish cakes with beetroot salad

I had a food production day the other day. I try to bring in lunch every day at work, and I don't really have the time and energy to cook something new every night for my lunch, so I do mass production instead. To not get bored with eating the same thing for weeks, I try to make a couple of different dishes, preferably food that can be easily varied. I do a lot of different fish cakes, and chicken or lamb burgers, because then I can freeze them in portions and eat with different types of salads, roasted vegetables, in bread, with pasta...

As almost everyone I know, I have vowed to try to be healthier this year (no more pizza for me...). One thing that is very healthy, easy to make, tasty, and dirt cheap, is salads with grated root vegetables. This type of salad is one of my staple foods during the winter, and is easy to vary by additions of nuts, chili, herbs, and fruits. A larger batch will survive for 2-3 days in the fridge. The addition of fruit juices keeps it nice and moist, and makes it unnecessary to add any sauce to the fish cakes. The only negative thing is doing all the grating, I recommend investing in a food processor. It saves time and your knuckles.

Salmon fish cakes (4-5 portions)
400 g salmon, skin and boneless
0.5 dl salt
0.5 dl sugar
2 potatoes, boiled and mashed
0.5 red onion, finely chopped
1 tbsp grainy mustard
1-2 tbsp capers
l lemon, juice and zest
salt and pepper

I like to first cure the salmon for 20-30 min, I think it improves the texture and taste. Rub in the mixture of salt and sugar on both sides of the fish and let it rest for 20-30 min in room temperature or in the fridge.

Fry the fish in a hot pan and let it cool.

Mash up the fish and mix together with potatoes, onion, capers, mustard and lemon. Taste, and add pepper and salt.

Form small fish cakes and fry on both sides in a hot pan until golden.

Grated beetroot salad (2 large portions)
4 medium-sized carrots, grated
2 large beetroots, grated
2 apples, grated
3 spring onions, finely chopped,
1 orange, juice
1 lime, zest and juice
1 chili, finely chopped
1 tsp honey
salt and pepper, a pinch of each

Mix everything together and let stand for 10-15 min before serving to let the flavours blend.

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