Salmon Patties and Toddler Babywearing

My mother's day chrysanthemums are still looking gorgeous, nearly a week on.

We're hooked on that chocolate banana cake I posted about last week.  Tabitha always loves banana cake because she gets to mash the bananas:

Speaking of mashed things - do you use a potato ricer to do your mashed potatoes?  I came to these rather late in life, but now I can't imagine doing without one.  You just boil the potatoes whole (in cold water to start), then you can put them in the ricer, skins and all, and out comes the finest, silkiest potato. If I'm feeling fancy, I will then press this mixture through a sieve for perfectly smooth, pureed type mashed potato (with unfathomable amounts of butter).

But these potatoes were destined for salmon patties.  Salmon patties are a real favourite in our house - freshly, crisply fried for dinner, then cold, the following day, in a sandwich with green tomato pickles and cheese.

I'm sure everyone has a recipe for the humble salmon patty, but I'll share mine - to start with, they are very light and silky, no hint of stodge.  But also, my 11 year old sister claims that these are the only ones she likes.  So I will share the recipe for her - indeed, they are so simple that a primary school aged kid could make them!

Salmon Patties

500g potatoes, boiled and mashed

A small brown onion, chopped quite finely

1/4 cup of parsley, finely chopped

2 eggs

A handful or so of panko or fresh breadcrumbs

420g can of salmon, drained (include all bones, skin etc - it's where much of the flavour and nutrition are, and you don't notice it at all once they are prepared)

Salt and pepper

Flour for dredging

Combine all the ingredients except for the flour and breadcrumbs in a large bowl, seasoning very well, and mix thoroughly.  Add enough breadcrumbs so that the mixture isn't sloppy. You want to be able to form a patty - keep in mind the mixture will firm up more still if you rest it in the fridge.

Sit in the fridge for 30 minutes or so, if possible, or overnight.  Form into around 10 quite flat patties, then dredge in flour.

Heat around 3mm of oil in a heavy based frypan, and cook over medium heat on each side until nicely golden brown and crispy.

Drain on a wire rack (like a cake cooling rack), and serve.

Note - you can use sweet potato instead, if you like (you'll need more breadcrumbs).

Note - these freeze just fine, uncooked.  Lay them flat on a tray lined with baking paper to freeze, then pop them into a ziplock bag and squeeze out as much air as possible.

I'm still wearing Zach in his wrap all the time.  It's so handy that he loves to nap snuggled up in a woven wrap, since we are frequently out and about during his morning nap time (for Tabitha's various activities and playdates).  Plus, in this freezing weather, it is lovely to have a soft, fuzzy-haired hot water bottle against my tummy!  I never need a coat.

Tabitha likes to wear her 'babies' (in this case, a pink corduroy cat) in a 'wrap' like mummy.  I use one of my long silk scarves to help her wrap her babies.  She stands and pats them on their backs gently, rocking, while she chats or plays with her toys.  I think she will make a marvellous mother one day!

Our watercress is coming along nicely:

Meanwhile, I have noticed that several of my wooden spoons are getting quite dry and a bit splintery.  I am going to oil them - does anyone have tips for this?  Should I just use nice olive oil, or a mixture of linseed oil or something?  The internet is providing me with many conflicting suggestions.