"They tried to kill us. We survived. Let's eat."
And eating is all we seem to do this month.
We'll be taking a break from this 'fressing-fest' to mark Yom Kippur...only to launch into a week-long eat-a-thon over Succoth...and I can already feel my waistband tightening in protest.
I've no doubt many Delicious! readers feel the same, and so I believe it's my civil duty not to tempt you any further, but to instead share an essential recipe that delivers loads of taste but virtually no fat.
Indulge with a clear conscience...there'll be plenty of opportunity for remorse next week.
VIRTUOUS BAKED SALMON FISH CAKES
415g can pink salmon
2 spring onions, finely chopped
1 teaspoon fresh ginger, grated*
4 potatoes, peeled and quartered
1 egg white, lightly beaten
Handful of breadcrumbs (just grate a slice of bread)
Salt and freshly ground black pepper
1: Boil potatoes until soft and mash with olive oil, salt and pepper.
2: Drain salmon, remove any skin and bones and mix with spring onions, mashed potatoes and ginger to make a rough paste then season well.
3: Dollop about 1 tablespoon of the mixture in your hands and shape into patties.
4: Line a baking tray with baking paper and brush top of paper with oil to prevent sticking.
5: Brush both sides of salmon cakes with egg white, place on tray and bake for 15 minutes in preheated 200 C oven or until golden.
6: Serve with sweet chilli sauce, a green salad and wedges of lemon
COOK'S NOTES: If you feel like rebelling then these are also excellent fried. Add 1 - 2 teaspoons wasabi to the salmon mixture for added Asian flavor. Fresh ginger may be replaced with a cube of the frozen ginger conveniently sold in supermarkets.