It all started at about 2pm when I asked my oldest daughter if she would like pink fish for dinner tonight. Pink fish is the name we use for salmon because at the moment anything pink is highly regarded. She wasn’t sure, she thought maybe sausages……grrrhhh! We really needed to embark on a trip to the butchers and vegetable shop. However, with both the girls home for the holidays I didn’t really feel much like another outing. After looking in the pantry again I suggested we have fish cakes, still no good and that is when the name Puffalicious came to mind. Apparently, Puffalicious would be yummy and indeed it was!
Ingredients
1 (210g) tin salmon (I used red salmon)
1 small potato
1 small sweet potato (kumara)
2 finely chopped spring onions (green onions) and 4 springs of parsley (leave out if anything green is no good)
1 egg, separated to white and yolk
Salt and pepper
1 tblspn olive oil and 1 tblspn butter
Microwave potatoes, approx 8-9 minutes cool and grate.
Add salmon, spring onions and parsley, salt and pepper. Mix in egg yolk.
Beat egg white until it forms soft peaks then fold into mixture.
Heat olive oil and butter in frypan. Drop tablespoons of mixture into fry pan, fry approx 3 minutes each side.
Makes approx. 10 patties.
Serve with Coleslaw.
½ cup cabbage
1 carrot, grated
2 tblspn mayonnaise
1 tspn soya sauce
2 tspn honey
Finely chop cabbage, add carrot. Dress with mayonnaise, soya sauce and honey.
