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.
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