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Mmmm Yum.

Recipe #55 and #56 : Spicy Chilli Rice and Salmon Fishcakes with my 'On the Spot' sauce.

The Salmon Cakes I have to admit now I did on the cheap because fresh salmon can get quite expensive and I feel the recipe could be adapted for canned salmon. I gave it a go and it was FABULOUSLY DELICIOUS!

So here's Jamie's Salmon Fishcakes with canned salmon instead of fresh Salmon (which I can imagine would only make this taste even better). First things first: Peel and boil 600g of potato's and cook you rice (I used 3 cups of rice). While the potato's are boiling chop a small bunch of parsley and throw it in a large bowl with one egg, a tbs of flour, S&P and zest of 2 lemons (I used zest of one lemon and juice of half a lemon because the zester is crap). Mix in a large (415g) can of salmon; removing any large bones and the cooled potatoes. Smash and mash with a potato masher or fork until combined and potato has mashed and broken up.

Roll mixture into about 8-10 patties and cover with flour. I would advise putting on gloves here if you don't want your hands to smell like cat food after. We ran out of gloves so I used two freezer bags instead which worked like a charm. (I promise a photo of me wearing my plastic bags later). Stick the patties in the freezer for 20min or in the fridge for an hour.

Next chop your 2 fresh chilli's for the rice and add it to a hot pan with olive oil, butter, a tbs of tomato paste, 4 cardamon seeds and 2 cloves (Jamie says 4 but i thought with my sauce it might be too many flavours)and of course S&P. This is where the trick is... put the rice into the pan and coat then transfer the rice back into the rice cooker to keep warm while you heat the same frying pan up with oil to cook the fishcakes. I'm a girl who hates washing up :)

Now make the 'On the Spot' sauce in a old Vegemite jar. 6 tbs of extra virgin olive oil, 4 tbs of soy sauce, 2 small cloves of garlic crushed, 1/2 a tsp of grated ginger, half a red onion finely diced and the juice of 1 and 1/2 lemons. SHAKE and your done. easy or what??

While the rice is keeping warm stick some green beans and broccolini on fresh veggies (don't diss the microwave, it can be your best friend and your extra set of hands in the kitchen) and cook the patties in 2 batches. 

Serve the Salmon fishcakes on a bed of the Chilli rice (find the cloves before serving... nasty when you bite on them) and drape the green beans and broccolini over the patties then pour the dressing over to give the dish that mouthwatering smile we all love.
EAT, LAUGH  and LOVE it.


I promised a picture and here it is :)