Well... look who's back!? Mardis manger.. it's been a while, right? Well, not having a proper kitchen for most of the summer is my excuse... even if we still ate some good BBQ, and other things not involving an oven. But let's get started...because a blog post being about not blogging is kind of all I've been doing lately and it's time to change things up!
This kind of little cake-ish thingies is often a go-to dinner idea around here. Especially when we are out of creativity. We usually have a can of tuna or salmon around, some left over veggies and these are easy to whip up and super delicious and satisfying. We usually enjoy the little fritter patties over a salad, or with some extra veggies.
I made my fritters from zucchini and salmon, simply because I already had zucchini around, and because I prefer salmon over tuna lately. But feel free to try any combinations here.. you really kind of can't go wrong... Crab meat, left over cooked fish, beans, cauliflower, cabbage, carrots, etc. This kind of quantities will serve two. (I made 3 big patties, while I should have done 4 medium ones maybe ;))
I grated my zucchini with a very fine grate. (that we usually use for Parmesan) I also cut my garlic scapes (we call it garlic flower in French) and lemon peels very small. If you have bigger chunks in your mix, your patties might unravel more when they are in the pan.
So you simply mix together your salmon (1 can) and zucchini with your garlic and lemon zest. I added some more flavors with capers, sriracha, salt and pepper. To help things stick together, add 1 egg and some panko. (or other breadcrumbs) You will get the feel of how much panko you need to add, to make your mix more or less moist. Start with a tiny bit and add up. If you end up too dry, add some lemon juice. You also want to have some breadcrumbs or panko in a plate, to coat your patties in it one last time before they go in the pan. We cook them in canola oil, and use as less oil as possible.
I made a quick spicy mayonnaise by simply mixing some sriracha with store bought mayo. We ate the fritters with some green beans. (recipe in this previous post) Your flavor combinations are pretty endless when coming up with those little fritters, so it does not really get old or boring! Enjoy!!
When I made this last week and decided to take some pictures for this post, I kept having a feeling of déjà vu... My friend Janick shared a similar recipe over at Rose Flash's blog last year, do check it out TOO. I personnally cannot digest quinoa anymore (having loved it for a couple years prior to that... anybody in the same situation?) So I usually opt for pearl barley as a replacement, and most often stick with veggies over grains, since they are also packed with fiber.