There's a joke that says the Jewish holidays can be summed up by saying:
"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.
"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.