I enjoy breakfast foods, so in our household once in a while it’s very normal to have any other meal time in the day swapped out for breakfast. Breakfast and lunch is normal as is breakfast for dinner. Last week I was invited out to sample the traditional breakfast menu at a hidden gem in the CBD.
The eatery door is right opposite the doors of BMS. You can’t miss it, o tlaa bona hela ka the line spilling out the shop, or numerous white containers hand held by people walking back to their respective offices or cars on Mondays right through to Friday between 0800 and 10:00. It was funny seeing how some people barely made it into their cars before digging in. There’s a crazy affordable variety of meats and big bread. I enjoyed some gizzard and a lepakiwa. On the weekend I made brunch for the family. I have recently made a conscious decision to eat more fish.
I love salmon with my breakfast buy iyoo, that price point, you need to have either budgeted right or have made it in life. Luckily I came across some stuffed salmon cakes which were friendly to my pocket. I bought them without batting an eye. We enjoyed them with some basil, soft scrambled eggs and some spicy mayo. If you are not lucky enough to find ready-made salmon cakes, they are quite easy to make with a handful of ingredients, Infact this recipe can be interchanged and used with other types of fish. These healthy salmon cakes are a delicious way to boost your health.
• Omega-3 fatty acids for a healthy heart
• Supporting the brain; including reduction in memory loss • Anti-inflammatory; easing effects of cancer and diabetes • Anti-oxidant; improving cholesterol and protecting brain and nervous system
• Protein-rich; contributing to bone health and reversing muscle loss
INGREDIENTS
500g salmon skinless and boneless Garlic salt Black pepper Oil 1 medium onion, 1 cup finely diced 1/2 red bell pepper, diced 3 tbsp butter, divided 1 cup breadcrumbs 1 large eggs, lightly beaten 2 tsp Nola mayo 1/4 cup minced fresh parsley
INSTRUCTIONS
Preheat the oven to ???. Line a baking sheet with parchment. Place salmon skin-side down, brush with oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was baked 10 min). Remove from oven, cover with foil and rest 10 minutes. Discard skin, flake salmon with forks, remove any bones, and cool. Heat a medium skillet over medium heat. Add 1 tbs oil, 1 tbsp butter and finely diced onion and bell pepper. Saute until softened and golden Combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 tbsp mayo, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties Heat 1 tbsp oil and 1 tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 tbsp oil and 1 tbsp butter and repeat.
