A Not-So-Summer-Friendly Meal

I made the mistake of choosing to cook these dishes on a hot summer night. They’re actually light fares, perfect for a hot summer night but bad for the chef! I slaved away in the kitchen for 2 hours to prepare these dishes:

These are fish and shrimp cakes with a side dish of potato salad with yellow dressing.

For the fish and shrimp cakes I used fish fillet, chopped shrimps, panko, chopped spring onions, chopped parsley, minced garlic, lemon rind, lemon juice, APF, S&P, milk and beaten egg. Just fry the fish fillets first then flake with a fork. Combine all ingredients plus about half a cup of panko then mix well. Form into patties then dredge on remaining panko. Fry.

For the potato salad, I used new potatoes (also called baby or marble potatoes), lite mayo, mustard, lemon juice, chopped parsley, 1/4c sugar, S&P, bacon chopped garlic and onions.

Boil the potatoes until tender then slice into half. In a bowl, combine lite mayo, mustard, lemon juice, sugar, parsley, S&P and whisk well. You can also opt to put these in a blender. Mix the potatoes in. In a frying pan, fry the bacon bits. Add chopped garlic (seasoned with sea salt) and onions. Add all these including the bacon fat to the potato mixture. Mix well and chill in the refrigerator. Serve cold.

You can serve this with catsup or sweet chili sauce but the salad dressing was enough to complement the fish cakes (for me, that is). MB dipped the fish cakes in catsup. By the way, have you tried the Del Monte Rich Ketchup? I absolutely love it! I buy one bottle every 2 weeks.

We didn’t have rice anymore with this dish. It’s very filling as it is. Serve this with a nice iced drink while watching a movie and you’ve got the perfect hot summer night date right in the comforts of your home.