Tuesday, June 10, 2008

Salmon patties and carrot salad

Salmon patties...I grew up on these things. Landlocked as my home town is, fresh fish was a rarity, even if you were Catholic. So canned salmon it was, along with canned tuna.

I still love them, dh tolerates them.

Salmon patties

1 14-oz canned salmon (1.50)
1 egg (0.11)
breadcrumbs (free)
diced olives (0.10)
optional: diced peppers, onions, herbs

Total: $1.71 for four, or 0.43 each

Drain the salmon, pick out the bones and skin if it grosses you out (doesn't bother me). Mash salmon with a fork, blend with remaining ingredients, adding breadcrumbs to get the right consistency.

Fry in a pan in a little oil until brown

Carrot salad - originated with "Cooking Thin" and Kathleen Daelemans, slightly adjusted

3/4 lb carrots, shredded (0.75)
1/4 c raisins (0.25)
1/4 c lemon juice (free from neighbor's tree)
2 T olive oil (0.21)
2 T red wine vinegar (0.17)
1/4 tsp paprika (0.03)
1/4 tsp cumin (0.03)
1/4 tsp cayenne (0.03)

Total: $1.47 for 4 large servings or 0.37 each

Mix all ingredients. Tastes better when the raisins have had time to "plump".

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