Salmon & Sweet Potato Cakes

Taken from Savour the Pacific: A Discovery of Taste by Annabel Langbein.

Salmon & Sweet Potato Cakes

Prepare: 10 Minutes; Cook: 6-8 Minutes (per batch); Makes 12 patties.

"These delicate patties combine grated par-cooked sweet potato with fresh salmon. Chop the fish finely, otherwise the patties tend to fall apart on cooking."

Ingredients:

1 medium sized kumara or other sweet potato (about 175g/6 oz)
250g (9 oz.) fresh salmon, finely chopped into 1 cm (1/3 inch) pieces
1 egg white, lightly beaten
grated rind of 1/2 lime or lemon (no pith)
1 tbsp finely sliced spring onion
salt & freshly ground black pepper
about 2 tbsp rice flour or plain flour to lightly coat
3-4 tbsp of oil


[My modifications: I used canned salmon instead of fresh; thus, 2 standard cans are required. I also used panko bread crumbs instead of the rice/plain flour, scallions in place of the spring onion, and coconut oil for the 3-4 tbsp asked for.]

Directions:

Peel & cut kumara or sweet potato into large chunks and boil in salted water for 5 minutes. Meanwhile, combine salmon with egg white, lime or lemon rind, spring onion, and salt and pepper.

Drain and cool kumara, then grate coarsely and mix into the salmon. Form mixture into large walnut-sized balls, roll in flour to lightly coat. Flatten to form patties.

[Be careful not to overcook the sweet potatoes. I let mine go a little too long which made them soft and a little difficult to grate. Also, I added the panko bread crumbs directly to the mixture as opposed to rolling the patties in it. This technique worked just as well.]

Heat oil in a heavy frypan and fry patties, in batches, over medium heat for 3-4 minutes until golden and crusty on the base, then turn carefully to cook and brown other side. Place cooked patties on paper towels to remove excess oil.

Cook's note: These little savoury patties re-heat well. Place on a baking tray in a 350 degree oven for 5 minutes.

These patties were unbelievably delicious. I added additional spices, such as Sazzon Tropical, to enhance my favorite flavor profiles. They were quick and easy to make. We ate them plain, but you could easily make them as sliders or in place of hamburgers, just increase or decrease the size of each patty. Good luck!

Coconut Oil

My husband and I made a recent discovery of an incredible, usable, and tasty product - coconut oil! As we enjoy Mediterranean and Pacific flavors, it compliments our tastes nicely.

The oil is extracted from the meat of matured coconuts. If it is cool, it can take on a semi-solid form, yet it melts easily and can withstand high temperatures in cooking, such as in frying, making it incredibly versatile. One may worry that the coconut flavor may overpower others in a dish. I have not found this to be true. In fact, the NY Times was quoted as describing it's profile as a "'haunting, nutty,' flavor that also has a touch of sweetness," so it is said to work well in baked goods as well (Wikipedia). Furthermore, it has a fantastic shelf life of potentially up to two years (Wikipedia)!

While coconut oil is known to have a high saturated fat content, those "bad fats" mostly exists as lauric acid and are "composed mainly of medium-chain triglycerides," which are less harmful than the saturated fats one finds in vegetable oil, etc. (Organic Facts; Wikipedia). In fact, consuming coconut oil "does not lead to [an] increase in LDL levels. [Rather, it] reduces the incidence of injury in arteries and therefore helps in preventing atherosclerosis" (Organic Facts). So long heart disease!

Coconut oil has further health benefits. When ingested, it not only aids in digestion, but can also be used for the prevention and treatment of diabetes (Organic Facts; Dr. Oz). It wards of viruses and bacteria by boosting the immune system (Organic Facts). Consequently, some use it to help treat HIV (Organic Facts). And, contrary to what one may expect, coconut oil can actually help one achieve their weight loss goals (Dr.Oz).

It contains short and medium-chain fatty acids that help in taking off excessive weight...Further, it increases the body metabolism by removing stress on pancreases, thereby burning out more energy and helping obese and overweight people reduce their weight. Hence, people living in tropical coastal areas, who eat coconut oil daily as their primary cooking oil, are normally not fat, obese or overweight (Organic Facts).

When used topically, coconut oil works wonders for the skin and hair as it is a natural moisturizer. It also can be applied directly to wounds or bruises to speed up the healing process by protecting the area from external bacteria and helping repair damaged tissues (Organic Facts).

These are just a few of the known benefits of using coconut oil.. If you would like to learn more, Organic Facts offers quite a specific list. While coconut oil is more costly than the common oils, a little bit goes a long way. And, as far as where to find it, my husband and I found it first at Trader Joe's. Later, we came across it in - of all places - Wal-Mart in the vitamins and supplements aisle. That ought to say something in regards to it's health benefits since you can find it next to the Vitamin C!

I highly recommend it to anyone. You would be surprised at how lovely it pairs with flavors you already love and provides a delicious richness. Soon, I will post a recipe for Salmon and Sweet Potato Patties in which I used coconut oil. The outcome was a succulent, mouth watering entree that tantalized the taste buds of all who partook. You should definitely give it a try; you will not be disappointed. Stay tuned for that recipe!

Trying To Fill The Gap

Almost 2 months ago, I gave up lactose-containing dairy. Seemingly, "in my old age," I've become lactose intolerant, and I had  battled with severe intestinal gas issues for the better part of the last 6-8 months. Enough was enough, and I threw in the towel on milk based products.

This change in diet may not seem all too terrible; however, I am a girl who loves her cheese, yogurt, and, most importantly, ice cream. So, taking ice cream out of my dessert options was a decision made with some disparagement. (Notwithstanding, I am all the happier for it; removing lactose from my diet proved extremely beneficial to my overall health. If you're interested in hearing more about that, you can check out my other blog, Holly's HBA Corner).

Not wanting to be completely without a creamy frozen dessert option, I began my search for an ice cream substitute.

 
First, my husband brought me home Hagen Dazs Mango Sorbet. It was delicious, and I thoroughly enjoyed it. However, I love chocolate and the creaminess of ice cream, which, while the consistency of the sorbet was great, it was fruit based. My quest was far from over.

Next, I tried Trader Joe's Soy Creamy Cherry Chocolate Chip Non-Dairy Frozen Dessert. I was very skeptical upon my first tasting. I was unsure how well soy would serve as a substitute for milk in something that was supposed to pass for ice cream. I was very pleasantly surprised! It tasted just like ice cream!! It didn't taste like tofu or have an odd texture as some may fear. And, the chocolate chips were the perfect compliment to the delightful cherry flavor.

After I ran out of that, I did not get an opportunity to return to Trader Joe's to replenish my supply. So, during a visit to our local Shop Rite and per my request, my husband (such a good one he is) got me a quart of So Delicious' Mint Marble Fudge Soy Milk Ice Cream. (Be it known that it tipped the scales at $6.99 for a quart).

We frequently buy So Delicious' Coconut Milk as our milk substitute and really enjoy it, so I had high hopes for this dessert. However, I was very disappointed. It was mediocre at best. The mint flavor was not strong enough. The fudge swirls were nice and generous, but the overall taste of the ice cream left something to be desired. I could maybe get around this fact, but with the $6.99 price tag, I can't justify the expense with a product that had little taste. Now, this particular flavor is the only So Delicious Soy Milk Ice Cream I have tried, so I am not automatically writing them all off. I was just not a huge fan of this one, open to try others, and likely will!

So after experimenting with a few different brands, my favorite thus far has been the Trader Joe's Non-Dairy Frozen Dessert. I highly recommend it.  SELF Magazine recently published their Healthy Food Awards for 2012. They do not have a non-dairy ice cream category, but for sorbet, they name Hagen Dazs Raspberry Sorbet the winner. I'll definitely be checking that out. Nevertheless, my quest continues, and I'll keep you posted. If you have any suggestions, please pass them on! I'm always up for trying anything new!

Curried Chicken With Coconut Pineapple Rice Recipe

Last Friday, Jon and I were introduced to Avenue East, an Asian Fusion Restaurant near to where we both work. Unfamiliar with their menu but delighted by Asian cuisine, Jon chose Thai Pineapple Fried Rice & I opted for Yellow Curry Chicken with Brown Rice. Both dishes were very good!

As I thought about what to eat this week and rummaged through our fridge, I discovered we had a fresh pineapple, ripe for the taking. Remembering fondly our dinner of the other night, I ran the idea of trying to create our own version of the two dishes past Jon. He was all for it.

Unsure how it would turn out as I am not very good at creating my own recipes from scratch, we teamed up and set to work. Jon, a specialist in spice blends and meat preparation, worked on the chicken; I prepared the rice. The end result was supremely satisfying and extremely delicious. Due to our ingredient choices, the various flavors danced with one another in our mouths from sweet to savory to spicy. We were truly thrilled with the results, and I, for one, was quite proud of myself for thinking outside of my recipe box.

Our recipe is as follows:

Ingredients:

• 2 chicken breasts, cubed
• Jasmine rice
• Coconut water
• 1/2 cup Coconut flakes
• 2 small boxes of Raisins
• 1 cup of pineapple, diced or chunked depending on personal preference (We used fresh, but I'm sure canned would work too if you drained it of its liquid).

Spice Blend for the Chicken:

• 2 tsps of yellow curry  powder
• 1 tsp cumin
• 1 tsp garlic
• 1/4 tsp cayenne pepper
• 1.5 tsp lemon pepper
• 1/2 tsp orange peel
• 1 tsp ginger

Preparation:

1. Cook chicken as you would do for a stir-fry in a skillet, adding 1/2 the spice blend immediately and then the last 1/2 soon before it is fully finished.
2. Prepare the rice as directed on the box for 3-4 servings, replacing regular water with the coconut water. 
3. After rice is fully cooked, add the coconut flakes, raisins, and pineapple. Stir and heat on low for a few extra minutes so the flavors can meld together.
4. Serve in bowls with rice mixture on bottom and chicken on top, mix together, and enjoy! 

In discussing the potential variations this dish could have, we decided adding chopped nuts, such as almonds or perhaps even pecans, to the rice mixture may afford extra complimentary flavors. The spice blend will also lend itself very well to tofu for those of the vegetarian persuasion.

All in all, it was a remarkably delicious and simple dish to make. Jon paired his portion with his homemade mango mint channin blanc. The fruitiness of the wine paired well with the sweetness of the rice. We will definitely make this again.