Cancer Cooks: salmon and potatoes Coriander Fish Cakes -

Cancer Cooks: salmon and potatoes Coriander Fish Cakes

Patricia Guay -Berry

one of the offers outstanding Aquilino Cancer Center is our monthly during cooking, led by Patricia Guay-Berry, outpatient dietitian in oncology.

in the first class of the year, Patty and her group looked at portion control. "If weight control is a goal, watch portion sizes, using smaller plates and eat more slowly with utensils or chop sticks can help us," said Patty. The class saw an example of extra large fork that some restaurants use. "people in the class thought it was a serving fork because it looks like a shovel instead of a fork!"

What goes into your body is important, Patty said, which is why it is essential to be aware of the food choices: "Enjoy good quality, tasty food!" Here is a recipe for class that will help you follow his advice

salmon and potatoes Coriander Fish Cakes

. Ingredients:

• 2 cups potatoes, cooked and mashed
• 1 cup green onions, thinly sliced ​​
• 2 teaspoon 'olive
oil
• 1/2 teaspoon pepper flakes
• hot 1/4 cup skim milk
• 1 tablespoon flour
• 1 egg
• 1 tablespoon coriander
• salt and pepper
• 1 pound salmon, cooked and flaked

Directions:

1. making potato puree, adding enough milk to make soft.
2. Heat oil in a skillet and saute onions and pepper flakes.
3. Flatten the potatoes in the bottom of a large bowl and sprinkle flour on top.
4. Whisk the egg and pour over the top. Add onion mixture, salt, coriander and pepper, and salmon.
5. gently knead the ingredients until smooth.
6. On a work surface dusted with flour, mixing roll into balls and flatten into patties. (You should have about 10 cakes).
7. Coat a nonstick skillet with cooking spray over medium heat. Fry the cakes in batches to fire medium until golden brown (about 3-4 minutes). Turn and brown the other side.
8. Serve immediately with wilted greens and house dressing.

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