how we do

savoury fish cakes:

inspired by my mother in-law and created by me with help from “how people feast, an indigenous people’s cookbook”.


2 cups jarred salmon

2 cups cooked wild rice

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp rosemary salt

2 large eggs (grain fed and free run, of course!)

1/4 cup butter, melted

1 cup milk

1/2 cup breadcrumbs

1/2 green pepper, diced

1/2 yellow pepper, diced

1/4 cup zuchini, shredded

1/4 cup corn

1/4 cup diced spinach

pinch of dill

diced green onion to taste


de-bone salmon. mash. add other ingredients one by one. stir and mix well with each ingredient thrown in. when all in, create 1/4 cup sized batter balls. form to patty. place in oiled fry pan. cook until brown on each side. serve with salad, and a mashed yam, carrot, and turnip dish. white wine mandatory. a home-made mustard sauce compliments the fish cakes nicely, as does good conversation with the family you are sharing with, and a side of of gratitude.

eat, drink, and be merry!

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