I'm not shopping this week, except for milk, dish soap and pectin (for school). This week is all about using what we have in the fridge before it goes bad. I have been feeling for a while now that I was buying and stocking up on food and not using all of it. Not that I was letting it rot I or thrwoing it to the chickens I just sort of packed our fridge and freezer full and kept on buying. Time to purge and clean the fridge.
In the spirit of purge I used the leftover salmon from last night and two ears of corn that really needed using. I made a very simple salmon and corn cake lunch with these 2 fridge fillers and made some much needed room in there.
I thought they were very good and 2 out of 3 family members agreed. The youngest little bit 'doesn't like salmon' unless of course he does. We know how that goes don't we?
Salmon and Corn Cakes
1 TBSP olive oil
1 cup leftover salmon, grilled or baked works well
2 ears of corn
16 crushed corn chips
2 eggs beaten
2 slices of whole wheat bread made into crumbs
in a heavy cast iron skillet begin heating the oil over med-high heat
while oil is heating crumble salmon in a mixing bowl
slice the corn off the cob with a sharp knife, add to the bowl
add the rest of the ingredients, mix well
form into cakes
when the oil is hot add the cakes to the pan and fry lightly for 5-7 minutes
turn and continue cooking for 3-4 minutes until cooked through and piping hot
try to toast up the corn just a little bit, you'll thank me for it
serve with dollop of sour cream or green tomato relish if you are lucky enough to have some
Peace and Love,