27 March 2011

Found a Leftover, I have.

~  Menu  ~

Salmon, Chilli & Sweet Potato Cakes
Rasta Salad
White Wine Spritzer

I didn’t expect to have a leftover so soon after getting back home but, sorting out my Father in Law’s freezer preparatory to re-stocking, I found a piece of Tesco’s Roast Salmon Fillet with Sweet Chili which I must have put in there before we left in Jan.  Calloo callay, especially because I also just bought some sweet potatoes which are a new obsession.  Lunch was obvious.

Salmon, Chilli & Sweet Potato Cakes

100g Roasted Salmon with Sweet Chilli Dip 
OR 
100g cooked salmon plus a little Sweet Chilli Sauce
1 sweet potato - approx 200g

~    Peel and dice the sweet potato, cover with cold water, add the salt, bring to a boil, turn down the heat, cover and simmer for about 15 minutes till tender.
~    Drain and cool to room temperature.
~    Break up the salmon, add to the sweet potato together with Sweet Chilli Sauce, if using, and munge the lot together.
~   Taste and season, form into cakes, coat in seasoned flour and shallow fry till hot and crisp and golden on both sides.



I served my fish cakes with a bright (both taste-wise and colour-wise) little salad of fresh pineapple, red pepper, cucumber, green onions, lettuce and a squeeze of lime juice – all a bit Rastafarian and a reminder of Tortola (as if I need one!)





I had this delicious lunch with a white wine spritzer but what I wanted, what I really, really wanted was a Virgin (or perhaps not!) Colada, just like the one in this picture, which my friend Lynne made me a few days ago.  I don't know how to make it but perhaps Lynnie will be kind enough to add a comment with the recipe (please!).




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4 comments:

alice said...

Rasta salad? Excellent! Have you heard of the new childrens programme 'Rastamouse'? It immediately sprang to mind.

Jenny Eatwell said...

*chortle* @ the disgruntled egg thingy in the first picture. :)

Lynne said...

Pina Colada:
Into a blender, add 3 ounces of coconut cream (not coconut milk), 6 ounces of pineapple juice, 2 ounces of rum and lots of ice. Blend until smooth and frothy. Pour into a coconut cup and add fresh grated nutmeg.
Lynnie:-)
Thanks for lovin' it, Suzy

Suzy - SuddenLunch said...

Thanks Lynnie x