Hi,
It's nice to look forward to someone to chat with!
Last night at 9PM, I made "Family Fishcakes," the recipe on page 141. Let me tell you, I don't "get" that recipe! I'm trying, but I'm cooking the "fish cakes" now, that I made last night, but most of them fell apart, so it's more like a hash.
Dr. Cabot does say, "four LARGE potatoes." I made it with 2 lbs of ready-cooked red potatoes, cut into small squares. Out of the fridge, they didn't mash properly, so I heated them in the microwave. It's a half portion, since one large potato weighs about a lb, so I added half the vegetables, which I found on sale yesterday: carrot, celery, green onions. Only I added 2 celeries, since they were thin. And salt-free Mrs. Dash, instead of pepper. So to this whole thing - no to double the above, you're supposed to add just ONE egg white? It's not enough. It doesn't make sense.
Since the potatoes were cubed with the skin on, they never did get mashed properly. What I thought would be a quick recipe to throw together, took 2 1/2 hours, to make the patties and clean up. Except for about five, the patties didn't hold together, so I made hash and browned the rest. It barely tastes of salmon from the one 7 1/2 oz can I used. Couldn't find whole wheat bread crumbs, either, so I settled for a less salted variety from Whole Foods. It tastes fine, like regular hash browns you get at the diner when you order eggs, so my parents and I will sit down to lunch in a minute and eat them as a side with cooked carrots and meatloaf. [They're eating the meatloaf - not me!]
Anyway, I'm proud I attempted the fish cakes. They're probably healthy and LCD-friendly. I brushed olive oil in a pan and browned them five minutes on each side, the way it specifies. I never made fish cakes before, so now I can make them from real cooked potatoes next time.
Louise
