I’m almost a whole year behind schedule. I am a finisher, so rather than abandon the plan to complete an alphabet of ingredient posts by the years end, I’ve just altered the year in which it will be completed! I feel a bit rusty on writing the posts, and so much has happened in our lives since the last post, but I’ll try to keep it simple.
Since the last post, my family and I have wrapped up our 8 and a bit years in Dubai, set off on a months long adventure through Europe and now moved home to Sydney and spent the past 3 months trying to settle in as best we can. Our trip was very special, magical and memorable and a great padding between the shock of moving countries.
The repatriation process has been fairly smooth to date, and perhaps being mentally prepared has made the transition an easy one. There are so many things that we love about being home, and so many things we miss about our life in Dubai (forever our 2nd home). Rather dwell, one thing we love about being home is the incredible locally sourced food and the ease of availability.
The seafood, especially is wonderful. Salmon is a household favourite. We eat it every week, baked, grilled, fried and also chopped or minced into patties. It was one of my kids first favourite foods, and is so good for you too.
These Japanese inspired patties are simple, super tasty and can be served with a salad, put into a hamburger with some coleslaw and you can add the flavour ingredients to suit your palette.
I actually photographed these a while back and since I don’t have many, I’ve added in a couple of memorable food photos from our trip. They all start with S too! Strawberry picking in Cornwall, Stroopwafel in Amsterdam, Smorrebrod in Copenhagen. The next post will be 100% authentic Australian.
- 500g fresh salmon finely diced or roughly minced
- 1-2 tablespoons miso paste (I prefer the lighter milder paste)
- 1 tablespoon light soy sauce
- 1 handful coriander, chopped
- 1 clove garlic, mince
- 1 inch sized piece ginger, minced
- Juice of 1 lime
- 1 tablespoon cornflour
- Place all ingredients in a bowl and mix well. The more you mix, the more the protein is activated and the pat tie will stick better together.
- Form small handfuls into patties, or to your desired size.
- Pan fry in a little oil, about 3-4 minutes on each side.
- Serve on a bed of salad or as a burger and dollop some lime and wasabi mayo (omit wasabi for little kids)
