Sunday, April 23, 2006

A riot of herbs - FISH CAKES

Yikes, the herbs are rioting. Well, they're growing like crazy. This is welcome news, because I have a new Saskatchewan food challenge -- every day I will eat something picked by my own hand. This time of year, that challenge is easily filled with the snip of the scissors! Tonight for dinner we had fish cakes with chives, thyme and sage from the garden with horseradish and a green salad. The ground fish and the salad greens were purchased at the Saskatoon Farmers' Market. The horseradish was grown and ground by our friend Bill down in Burns County.

HERBY FISH CAKES
about 1 lb. nicely ground raw Saskatchewan pickerel (or other fish)
2 tbsp. corn starch
4 tbsp. chopped fresh herbs of your choice
1 tsp. salt and a few grinds of pepper
one egg, beaten
fine fresh breadcrumbs
lottsa butter

Mix together the fish, corn starch, herbs, salt and pepper. Form into four big patties. These patties will feel much gooier than those made of ground beef. Dip each patty on both sides into the egg. Press into the breadcrumbs to coat. Melt butter in a frying pan until it is hot but not brown. Set the patties into the butter so they sizzle and brown. Flip to brown the other side. Cooking time will depend on the thickness of the patties -- mine took a few minutes on each side.

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