Salmon Cakes
I made a batch of cookies last night. Chocolate peanut butter ones even. The dough was decent enough, but the actual baked cookies were pretty much horrible. I don’t know whether to blame the spelt flour [they were supposed to be vegan -and- healthier] or the fact that I forgot to set the timer when I put them in. I’m pretty sure it was a mix of both. The only thing worse than chalky tasting cookies is almost burnt chalky cookies. True story.
I had a few samples of dough, one baked one, and then unceremoniously tossed them all in the garbage–much to Roma’s dismay. I couldn’t subject her to those chocolate or otherwise. They were that bad.
The night was salvaged by the dinner I threw together. Salmon cakes. They were ridiculously easy, and so good. I used really simple seasoning, but you could always get creative. I see some of that in the future. I wanted to pair them with sauteed zucchini that I picked up while buying cookie-failure ingredients, but that wouldn’t satisfy the manly stomach in the house. So pasta it was! Super simple–liguine mixed with sauteed zucchini, onion, and artichoke hearts with a little bit of white wine and the juices from the marinated artichoke hearts.
As always, photos at night are a bummer.
Inspiration: Kath Eats Real Food
Ingredients
- 14oz canned salmon, drained
- 2 tablespoons oat flour (ground from rolled oats in my Magic Bullet)
- 1 teaspoon Italian herb mix
- 1/4 teaspoon carne asada seasoning salt
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons horseradish mustard
Preparation
- Turn the oven to a low broil and prep a cookie sheet with cooking spray.
- In a bowl, whisk together your dry ingredients.
- Add the salmon, egg, and mustard.
- Mix together with a fork or your hands.
- Form into 5-6 patties, depending on the size, and place on the cookie sheet.
- Broil in the oven for 20 minutes.
RE: photos at night are a bummer:
Fiddle with your white balance until it looks better. If you’re using a point-and-shoot try the incandescent or fluorescent presets.
Generally, a DSLR will have presets like these too. When all else fails, consult the internets.
Thanks, Scott! I messed around with the white balance and other settings a bit to get it to look like it did. So you can only imagine how bad it was to begin with! 😉
Basically I need to stop being lazy, but when I’m hungry and in a hurry, my stomach wins.
There is nothing sadder than having to throw out a bum batch of cookies 🙁 But don’t give up on spelt! I make lots of delicious cookies with spelt flour and absolutely love it as an ingredient. And despite the funky night photography (I feel your pain, I always want to take pics in the early A.M. and it never works) your din looks delicious! Yummm, artichoke hearts!