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home : features : lent, holy week, easter February 22, 2018


2/13/2018 2:32:00 PM
Keeping the Feast column: On Ash Wednesday, try salmon and potato cakes
Salmon and Potato Cakes
Salmon and Potato Cakes

Salmon and Potato Cakes

Ingredients: Makes four moderately sized cakes

1 large sweet potato and 1 large white potato, peeled – neither of these should be huge, just large

1 half-pound salmon filet, skin removed, poached ahead of time in water, milk or vegetable stock until it flakes easily – five to 10 minutes according to thickness

1 large egg, separated

2 tablespoons light cream

3 tablespoons plain breadcrumbs

2 tablespoons finely chopped parsley

canola oil for frying

salt and pepper to taste

Directions:

Cube the potatoes into 1-inch pieces. Place in a pan of cold water with a pinch of salt and bring to a boil, cook until soft but not mushy, about 10 minutes. Drain and let cool before mashing loosely with a fork or potato masher. Gently blend in the flaked salmon. Don’t over stir as the mixture could become mushy.

Add a generous tablespoon of breadcrumbs to the potato and salmon mixture and stir in thoroughly but gently. Then add the chopped parsley, egg yolk, light cream and salt and pepper according to taste and mix with your hands as you would meat balls.

Divide the mixture equally into four balls. Flatten gently to create the cakes.

Using a pastry brush, lightly coat each cake with egg white.

Place the remaining breadcrumbs on a shallow dish and one by one, gently press each cake into the breadcrumbs covering each side.

Place the cakes in the refrigerator and let them chill for 15 minutes.

Heat the oil in a frying pan until hot but not smoking. Cook the fish cakes one at a time for 3-4 minutes on each side until golden brown. It’s OK if they don’t keep a perfect shape. Keep them warm in the oven until ready to serve.

Serve with a tossed salad of baby greens and a wedge of fresh lemon.

As a topping, I mix a cup of plain Greek yogurt with 2 tablespoons of mayonnaise and stir in a generous amount of dill – fresh or freeze dried and serve with lemon. Tartar sauce would be tasty as well.

 

 



Lois Rogers


Keeping the Feast column: On Ash Wednesday,

The Holy Season of Lent is a time when folks may be looking for tasty, easy-to-prepare meatless meals. Over the years, The Monitor’s freelance writer Lois Rogers has created a library of meals in her Keeping The Feast column.

By Lois Rogers | Correspondent

In preparation for adding new Lenten recipes to Keeping the Feast every year, I review past columns which, including print and internet editions, go back 16 years. Doing so sheds a lot of light on ever-evolving culinary trends as well as how faith and food can work hand in hand to make the most of this important season.

Where the 2018 additions are concerned, a few things came to mind.

The first is that a new generation has come along since the first recipes appeared. So as Lent begins, it seemed like a good idea to include the basic requirements for new families just starting out with the observance:

Catholics between the ages of 18 and 59 are obliged to fast on Ash Wednesday and Good Friday. In addition, all Catholics 14 and older must abstain from meat on Ash Wednesday, Good Friday and all the Fridays of Lent.

Fasting, as explained by the U.S. bishops, means partaking of only one full meal. Some food – not equaling another full meal – is permitted at breakfast and around midday or in the evening – depending on when a person chooses to eat the main meal. Abstinence forbids the use of meat, but not of eggs, milk products or condiments made of animal fat. It does not include meat juices and liquid foods made from meat. This being the case, such foods as chicken or beef broth, soups cooked or flavored with meat as well as seasonings or condiments made from animal fat are not forbidden.

Second, after watching this new generation chow down at numerous family and parish gatherings and socials, it’s clear their taste for a universal variety of spices, ingredients and textures brings a world of possibilities to the Lenten table. It seemed like a neat idea to incorporate this into the approach.

Third, always on the lookout for interesting food trends, I came across numerous recipes this year alone with ingredients that either hark back directly to Biblical times or reference saintly stories in some way.

All of these elements are blended into the recipe offered here for salmon and potato cakes. The use of parsley – though not in the Bible but generally accepted as one of the bitter herbs served by the Hebrews at the Passover – is a key ingredient as are bread crumbs, a deliberate reference to the ashes we receive this day.

I chose salmon – considered the “king of all fish” in Ireland – as a substitute for the traditional cod. Its inclusion brings to mind a favorite pious legend that St. Patrick, who brought Christianity to Ireland, gifted the salmon with the ability to leap higher than any other fish.

 

Grace during the weekdays of Lent

Lord Jesus Christ,

may our Lenten fasting turn us toward all our brothers and sisters

who are in need.

Bless this table, our good food and ourselves.

Send us through Lent with good cheer

And bring us to the fullness of your Passover.

Amen

From the book of Catholic Household Blessings and Prayers

 

 

 

 

 



Related Stories:
• Keeping the Feast column: Fat Tuesday recipe with a quiche and a prayer




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