• About me ?

    Me

    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
  • Subscribe to this blog

    AddThis Feed Button
  • Flickr Photos

    2017-06-25_09-52-06

    IMG_20170624_220001

    IMG_20170624_212307

    2017-06-19_10-21-57

    More Photos
  • Food Blogs

  • RSS Other Food Places

    • An error has occurred; the feed is probably down. Try again later.
  • Sitemeter

  • Search

    var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); var pageTracker = _gat._getTracker("UA-379929-3"); pageTracker._initData(); pageTracker._trackPageview();

Spicy Fishcakes and Asian Slaw

Salmon Fishcakes with Asian Slaw

Wanted something a little bit wicked and spicy the asian slaw is deliciously fresh and crunchy next to the oily smokiness of the fishcakes.
Just grabbing a bunch of coriander the rest of the ingredients were in the house already

Spicy Fishcakes

Makes 8

200g potato – mashed with the skins removed
100g of smoked salmon / or cooked salmon – roughly chopped
Handful of chopped fresh coriander
1 tsp of chopped red chilli ( I have a jar in the fridge – that keep minced in a little white wine vinegar)
Dash of fish sauce
1 tsp of chopped fresh ginger
1 clove of garlic
1 egg

  1. Mix together the mashed potato and salmon
  2. Add in the coriander, chilli , fish sauce ,ginger and garlic
  3. Finally bind the mixture together with the egg
  4. Make golf ball sized balls , then flatten them to create disk shape , should be about one a half cm thick
  5. Leave in the fridge to set for approx 30 minutes
  6. Remove the cakes from the fridge and heat a plan with a few millimeters of sunflower or groundnut oil, fry the cakes for approx 4 minutes on each side , they should be golden brown
  7. eat warm or cold from the fridge in the middle of the night or for breakfast dipped in chilli sauce /ketchup


Asian Slaw

Cabbage
Chopped Red Chilli
Lime Juice
Fresh Coriander Leaves
Toasted Sesame Seeds

  1. Drizzle the lime juice over shredded cabbage and chilli and leave for 20 minutes
  2. Add the coriander leaves sesame seeds and serve .

Powered by ScribeFire.

Advertisements

One Response

  1. […] This makes 6 big fishcakes and enough salsa to accompany , three is a filling meal for one , rest will be for lunch tommorrow , if you fancy something with a more asian skew try my previos post for Spicy Fishcakes and Asian Slaw […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: