Friday 26 June
We had carefully conserved our leftovers from risotto on Monday and salmon on Wednesday. Time to make cakes out of both!
There was only enough salmon to make one classic salmon cake for each of us, now using the secret of omitting celery to keep crab or salmon cakes from crumbling.
The smoked chicken risotto, on the other hand, was abundant enough to make two mega-cakes apiece.
As we didn't time to let either of them sit in the fridge and set, it was easier to fry them in two separate pans, rather than risk them crumbling by transfer or overcrowding.
And since there is still plenty of lettuce not yet bolted in the garden, our cakefest was served on a bed of salad, dressed simply with olive oil and balsamic vinegar.