What Juanita eats when she’s not reading the news…

With the Vegie Smugglers cookbook so fresh off the presses, I’m still a bit chuffed whenever I receive positive feedback about it. Setting up as an independent publisher of quality publications has not been easy. I love it when people tell me how nice the stock is, how gorgeous the photos are etc etc. That’s all great, but what I REALLY want to know is how are the recipes working in your household?

A smattering of copies have made their way around town, and one person who instantly sprang to mind to send one to was Juanita Phillips, broadcaster and author of A Pressure Cooker Saved My Life. She seems like a nice lady. And a busy one. With small kids to boot.

And apparently she is nice, since she emailed me straight away – a chatty note about the food battles at her house (food boredom, with a small and over-used collection of dinners on high rotation). I was VERY chuffed when she said…

“I love your book! I’m very very excited about it. It looks gorgeous but more importantly the recipes are terrific. I made the salmon pancakes on Sunday night and the only sound at the table was quiet scoffing as every last pancake was eaten.”

She plans to work her way through the book AND tell all her friends about it. Awwwww she IS a REALLY nice lady. So in tribute, I’m renaming the Salmon Pikelets after her…

Salmon Pikelets

The pikelet that more journalists trust.

Juanita’s salmon pikelets

These little miracles are delicious fresh, reheated or from the freezer. The smaller size makes them perfect for toddlers seeking a bit of feeding independence.

2/3 cup self-raising flour
6 eggs
1/3 cup milk
400g can red or pink salmon, drained, flaked
2 cubes frozen spinach portions, thawed (or ½ cup fresh English spinach, finely shredded)
1 small red onion, finely diced
125g can corn kernels, drained
2 tbsp chopped chives or coriander (optional)
Black pepper
1 tbsp olive oil

Sift the flour into a large mixing bowl, add the eggs and milk and whisk out any lumps. Use your hands to crumble in the salmon (crushing up any bones), then stir through the spinach, onion, corn and herbs (if using) until evenly combined. Season with pepper.

Heat the olive oil in a non-stick frying pan over medium heat. Add 1-2 tbsp of batter to form pikelets 5-6cm wide. Cook for 2-3 minutes then use a spatula to turn over carefully. Flatten with the spatula and cook for another couple of minutes until golden brown on both sides. Repeat in batches with remaining batter.

Serve with green beans and lemon wedges.

MAKES 20

STORAGE Place cooked pikelets on a plate for 10 minutes to cool. Cover with plastic wrap and refrigerate. Reheat in the frying pan, oven or microwave.

FOR THE ADULTS Serve these on a bed of rocket and smother them with sweet chilli sauce and a squeeze of lemon.

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14 Responses so far »

  1. 1

    Juanita Phillips said,

    wendy, I’m so honored to have a salmon pikelet named after me. and not just any old salmon pikelet. a truly magnificent one! I actually logged on to let you know that I’ve just made the chicken sausage rolls and they’re brilliant. I’m not an especially deft cook, but these turned out looking very professional, and they taste amazing. Not as quick to whip up as the pikelet, but well worth the effort. I’ll be making these for Marcus’s 7th birthday. Thanks again!

  2. 3

    These are good! Really good. I made them two nights ago and popped the leftovers on a plate in the fridge and have been snacking on them every now and then. I think next time I might pop a little cheese in as the littlies were a little iffy. But I did have to use a mix of frozen peas and corn, just corn alone would probably be a bit more up their alley but I didn’t have. I also added some chilli flakes once I had done enough for the littlies to spice mine up a bit. Definitely will be made again.

  3. 4

    Just cooking another batch of these, added in 1/2c cheddar grated and I did 1/3 each of wholemeal and rye flour instead of the plain. The kids are loving them. I just noticed it is meant to be self raising flour. They are good enough with plain but I will add the baking powder next time Doh! I’m a twit. How have I done these twice and not noticed that??

    • 5

      wendyblume said,

      I find often even after I’ve read ‘self-raising’ I accidentally use plain! Our brains are just busy thinking about more important stuff!

      Glad you’ve found a variation to suit your household. Xx

  4. 6

    Helen said,

    in a bid to cram even more vegies in i added about 1/3 of a finely chopped red capsicum plus spring onions. delish!

  5. 7

    Mmmmm, these look delish. Will be making them in the next few days and freeze for my freezer stash to use as quick lunchbox additions throughout the week. Hope you don’t mind me sharing these on my page. http://www.bentobits.com
    Alex

  6. 9

    Megan said,

    These were great. Quick and easy, even with help from my 4yo!
    Thanks for another winner Wendy.

  7. 10

    They were realy good! And easy to put together. I made them with wholemeal flour.
    I noticed you didn’t include how many servings this makes, so I made a double batch so I could freeze some for the kids lunchboxes. This made a HEAP. But I’m glad it did, because they were very popular with my whole family. Haven’t seen my daughter eat this much in a single sitting in a long time.
    I did find they really needed salt, though.

    They’d also be really easy to customise. Use different vegies if you have something in the fridge that needs using up. I might try some coriander and lemongrass for a Thai twist, some crumbled feta for Greek (serve with tzatziki), soy, ginger and shallots for Chinese or cummin into the mix and serve with an avocado, tomato and coriander salsa to make it Mexican… Geez, you could eat them every day and not eat the same thing twice – lol. love recipes with this much potential.
    Alex

  8. 12

    Jojo said,

    Love the look of these, but my LO has a dairy allergy :-(. Can you suggest an alternate ‘milk’ to use?

  9. 13

    Cindy C said,

    Made these tonight, and happily devoured by my 3 yo and husband who I had to stop from demolishing the whole batch! These are good with sweet chilli sauce too. Will make another batch for the freezer as only a few left, which are headed to my sons daycare tomorrow.

  10. 14

    […] fuss.  And if they are refused then she may well go hungry (is that too cruel?).  I made these Salmon Picklets last week which were my one food win for the week (aside from the take away pizza that made up […]


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