I’ve been looking for a good easy recipe composed of ingredients usually found in a pantry. This prevents me from stopping at the market on the way home from work. And when you live in Manhattan, you have to shop at the market daily rather than making one big trip because A) you have to carry everything home, and B) your apartment is too small to hold more than a meals’ worth of items. Plus, being that nyc is a city for walking, I pass the grocery store on my way home from the subway anyway. Also, sometimes you just don’t wanna go out in this to get groceries:
Anyway, I happened to stumble upon this recipe from Sunset magazine for Curried Salmon Cakes. However, I made some subs: I used tuna instead of salmon since I’ve had a few cans of tuna laying around for over a year (ok, maybe 3 years)…um, is that bad that I used them??. So far I’m not sick, and aren’t canned goods those foods that CAN sit around for years?
You know who loves tuna?
Yeah, that cat. LC was abeggin! So I gave in and gave her a taste. Don’t let that innocent face fool you…she’s a meowing menace. But I mean, seriously, who can resist that face??
Ok anyway. These also had some apples, curry, paprika…you know, all the stuff you have in your kitchen. Easy! I also subbed quick oats for breadcrumbs to make it a lil healthier. And a shallot for green onions since I forgot them at the market even though they were on my list (am I the only one who forgets things even when she has a list??)
They were a little wet before frying, I’m not sure if that’s how they were supposed to be. I think maybe add some more oats next time. Then fry those babies up…Tassssty!
I made one of my favorite slaws on the side, but this was also edited by throwing in some Jicama, and ended up being a tasty combo.
It’s not much to look at since the color combo without red cabbage was a little bland, but I assure you it tasted colorful!
Curried Tuna Cakes with Curry Lemon Aioli
adapted from Sunset
makes 4 servings
2 large eggs
15 oz. tuna (about 2 cans), drained well
1/2 cup finely chopped apple
1/3 cup quick cooking oats
1/4 cup minced shallot
2 tablespoons mayonnaise
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup mayonnaise
2 teaspoons curry powder
1 tablespoon lemon juice
1/2 teaspoon paprika
1. Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.
2. Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.
3. Serve cakes with aioli.
In a bowl, mix mayonnaise, curry powder, grated lemon peel, lemon juice, paprika, and salt to taste.
Red Cabbage, Cranberry, and Apple Slaw
adapted from Cooking Light
makes 8- one cup servings
5 cups thinly sliced red cabbage (about 1 1/2 pounds)
1/2 cup dried cranberries
1/3 cup rice vinegar
1/3 cup splenda (or sweetener of choice)
1 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/4 cups thinly sliced Granny Smith apple
1/4 cup chopped pecans, toasted (optional)
Combine cabbage, apple and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours (*best chilled overnight). Sprinkle with pecans.