Sunday lunch. A long lived tradition in so many homes that almost seems a legend in it's own right. Once upon a time in a land far away, I was a participant in many Sunday lunches, or dinners as we called them. We always had what we called, cooked dinner. It was a roast of sorts, beef, pork or chicken. Accompanied by boiled vegetables, peas pudding, baked pudding, dressing, salt beef and gravy. It was a feast and a half. To my dismay, as a kid, I didn't appreciate all the work, the tradition, the home grown vegetables and quite often the local game. Shame on me.
Years later and a million miles away, I try to keep my childhood tradition alive. The food may have changed somewhat but sentiment is still the same. Getting everyone to the table to enjoy a leisurely lunch without someone having to rush off to work, school or other commitments. Sure, we try our best through the week at dinner time, but that doesn't always work out with a husband on "flexible" work schedule. So, Sundays are sacred. Keeping the tradition alive, one dinner at a time.
I completely love all kind of fish cakes. So, today when I realized I had salmon in the freezer, I knew it was going to be fish cakes. As for the flavours, I wasn't completely sold as to what I was going to do. I was thinking of making Salmon and Leek cakes, which are absolutely delicious. But then I got into a different mode and went spicy. Result was perfection.
When making fish cakes, you can choose the size and height you prefer. Some people like them flat like discs and some others high and mighty. Today I went with small in size but big on height. You can easily make them how you like, the taste will still be the same.
Spiced Salmon and Red Pepper Cakes
Makes 10 - 12
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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