The Foodie Blogroll

Salmon Patties, Chickpea Cakes, Frozen Pink Cheesecake

Due to my mom working out of province I was unable to see her for her birthday. Yes, her birthday was over a month ago, but I still keep finding a few recipes here and there that I haven't posted yet. Anywho, I wanted to make something special for her, since my mom rocks, I love her to death, and she spent her birthday by herself, I mean, that just downright sucks.

I decided to keep the meal simple and rather light, because really, dessert is the best part of the meal. You know a meal is successful if you can remember the dessert. I have been on a kick all summer with trying new types of "burgers" since I don't eat beef, pork, chicken or turkey. Of course I was drawn to the salmon because, now that I know how to cook salmon and know that it tastes' absolutely amazing when done right, there was no reason why I shouldn't try it out. These were AWESOME the night of, however, the next day they were not the greatest. If you're going to make these, make sure to gobble them all down the same day.

Chick pea burgers? Mmm, yes I had never heard of these before, but again, was drawn to a new type of burger. Boy, am I glad I tried these. The night of, I enjoyed them, but they were not the GREATEST, however... the next day, and the day after that, oh my goodness absolutely heavenly. I'm not sure if it's because they soaked up more of the flavours or what, but to die for!

Now... onto... what you've all been waiting for. The world's most AMAZING cheesecake. I really am not a fan of cheesecake, but this was... let's just put it this way. My three year old cousin, well he had a piece. All of a sudden we all stop eating our piece and look over at little Sam, he is there, NOT trying to be funny, and he's literally sitting there licking at his plate. He's not even looking up to see if people are watching or what. It was hilarious, and it felt rewarding too. You know your food is good when little kids eat it! This cake was fresh, summer, refreshing, sweet but not to sweet, perfect, just perfect. Oh, I want it again, and to boot its absolutely beautiful to look at. Now onto the recipes!

Salmon Patties

Recipe taken from here

Ingredients:
  • Oil for shallow frying
  • 2 salmon fillets, baked or cooked however you would like (or canned salmon)
  • 4 tbsp, very finely chopped green onions
  • 2 garlic cloves minched
  • 1 tbsp grated ginger
  • 2-3 tbsp cilantro
  • 1 tsp fresh lemon juice
  • 1/2 tsp lightly roasted cumin seeds, crushed
  • Lots of freshly ground black pepper
  • Sea salt
  • 6 tbsp bread crumbs
Directions:

Combine all the above ingredients and mash them well together. Divide the mix in to approximately 10 – 12 equal parts; roll them into spheres and flatten each of them like a patty/burger.

Heat oil in a flat thick bottomed pan. Shallow fry them, each side about 5-7 minutes or until they are golden brown.

Chickpea Cakes

Recipe adapted from here

Ingredients:

  • 3 cups cooked chickpeas (two 15 oz. cans, drained and rinsed)
  • 1/2 cup green onions, minced
  • 5 cloves garlic, minced
  • 1/4 tsp minced rosemary leaves
  • 3/4 tsp salt
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/4 cup homemade breadcrumbs
  • 1/4 cup toasted sesame seeds
  • Oil for shallow frying
  • Sea salt for finishing
Directions:
Combine all ingredients in a food processor and buzz until you have a fairly uniform mixture, but before it is completely pureed. We want some texture left. You should be able to form it into a ball that holds its shape. It should be neither crumbly nor a batter. Add liquid or breadcrumbs as necessary to find the right moisture level. If you don't mind tasting raw egg, taste a bit and adjust the seasoning as needed.

Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame. Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side. Remove to paper towels and finish with a little bit of sea salt.

Frozen Pink Cheesecake

Recipe adapted from here

Crust:

  • 2 cups almonds
  • 10-12 fresh dates, pitted
  • 2 tbsp butter
  • Pinch of salt

Filling:

  • 2 cups fresh raspberries and strawberries
  • Juice from 1/2 lemon
  • 1/2 cup honey
  • 1 1/2 cup mascarpone cheese
  • 1 cup plain yoghurt

Topping:

  • 1 cup fresh summer fruit

Directions:

Grind almonds in a blender or a food processor for about a minute. Add dates, butter and salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.

Blend berries, lemon juice and honey. Stir together mascarpone, curd and the blended berries in a large bowl. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it).

Top the cake with fresh fruit. Serve immediately.

Go on ahead and cut yourself a piece, enjoy!

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