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 January.  

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 ...

Piña Colada

... which my friend Lynne made me a few days ago.  

Thank you Lynnie for commenting with the recipe which I quote verbatim

“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.”

Leftovers Cookbook

If, perchance, you are prone to leftovers my book, Creative Ways to Use Up Leftovers might help!