I have a rather new blog pal. Her name is Vasilisa. She lives in or near Toronto, Ontario... thats Canada for the geographically challenged folks.
Vasilisa likes to share with her readers the things that she cooks. Recently, she posted a recipe for fishcakes. I like fishcakes, so I decided to give her recipe a go. Here are the results:
I decided to modify her recipe just a bit, as I love my spice rack too much not to include lots of things when I cook. Please note that I can be... experimental at times.
To her recipe, I added the following:
1 Tsp of Biriyani paste
5 baby carrots (raw, finely chopped)
1/2 Tsp. Dill paste
1/2 Tsp. Garlic paste
3 slices (pizza size) pepperoni
1 Tsp. Sweet & Spicy mustard
1 Tsp. Ranch dressing (substituted for the mayo... I detest mayo)
1/2 Tsp of Kosher salt
All of which went into the food processor with her other ingredients (I used Tilapia, by the way... 5 fillets).
After appropriate processing, I added a bit more flour and a wee bit of sherry (while I had a glass, myself. Please note that I don't use cooking sherry. If I did, I couldn't have a drink of my own while I cooked.)
The processed reults looked a bit like this:
I formed little balls out of the mixture and then made patties out of them, before placing them in the hot oil (seasoned wok oil with a dash of olive oil). They smelled geat while they cooked and looked even better:
I decided to serve some sort of pasta with the fish cakes, so in the interest of time, I threw together one of those Lipton pasta (in a bag) dishes.
Here are my results!:
And oh, were they good! I may have to tweak a bit, but they were great!
Take that, Rachael Ray.