Irish American Mom

Celebrating Our Irish Heritage Together

Archives for July 2017

Bog Cotton

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Trembling in summer breezes, bog cotton brightens the Irish landscape. These fluffy, feathery blooms are found where their name suggests, bang smack in the middle of Ireland’s beautiful bogs. 

Ireland’s bogs and peatlands may not hold precious memories for those who were forced as kids to cut and stack turf, but trust me Ireland’s bogs are unimaginably spectacular.

 

The Bog Enhanced Colors Of The Irish Landscape:

 

At first glance visitors may not appreciate the fact the palate of the Irish landscape is made richer by our bogs.

These peatlands add a wide range of pigments to Irish hillsides from deep, rich purples with brownish hues, to forty shades of brilliant green.

Words fail to describe the brilliance of nature’s Irish greens, from soft sages to the brightest of pea greens.

But bog cotton adds another dimension to this picture, texturing the landscape, just like Donegal tweed, woven with love.

Bog cotton grows in boggy meadows, with white gossamer cotton heads swaying in summer breezes, or drooping under the weight of soft day mists.

Usually appreciated at a distance, a densely blooming meadow can resemble a snowy field, right in the middle of the warmest months.

 

Bog Cotton – A First Cousin Of Real Cotton?

 

Bog Cotton truly does resemble cotton.

Despite the fact it lacks the tensile strength of true cotton our ancestors used this Irish silk to fabricate candle wicks and many an Irish man and woman rested their heads on a pillow stuffed with bog cotton.

Image Credit

In the 19th century bog cotton was even mixed with wool to make cloth, carpets and roofing felt.

 

Bog Cotton Or Cottongrass?

 

Botanists may prefer to call it cottongrass, not bog cotton, but to me, this beautiful Irish wildflower will always be bog cotton.

Now, I’m not going to share a litany of scientific knowledge and botanical facts about this sedge plant which is native to the Emerald Isle.

What mesmerizes me is the symbolism of this simple plant with single stalks balancing cotton-like flowers, that remind me of a hare’s tail, or an old man’s hair blowing in the wind.

Up close, the beauty of bog cotton can be truly appreciated.

 

Séamus Heaney’s Bog Poems:

 

One Irish man who acknowledged the terrible beauty and symbolism of the Irish bog was poet Séamus Heaney (1939 – 2013).

In 1995 he won the Nobel Prize for literature for his poems “of lyrical beauty and ethical depth” (Nobel Foundation, 1995).

Seamus Heaney described the bog as a “symbol of the Irish psyche.”

His bog poems describe the flow of bog history, from hoarder of precious antiquities and jeweled chalices, to burial grounds of ancient bog men and, in more recent times, victims of Northern Ireland’s terrible struggles.

The depth and symbolism of Heaney’s bog poetry is far beyond the scope of this simple blog post, but let me simply remind you how the vegetation of the bog inspired the poet’s imagination.

These words from his poem “Kinship” remind me of the life giving forces of the bog, and make me think of dormant bog cotton seeds, waiting for the first hint of spring to start the cycle of life again …

“Ruminant around,

digestion of mollusc

and seed-pod,

deep pollen bin.”

~ Séamus Heaney, 1975

Image Credit

Bog Cotton by Michael Longley:

 

Another Northern Irish poet Michael Longley wrote a poem entitled “Bog Cotton.” Here’s an excerpt …

 

“It hangs on by a thread, denser than thistledown, 

Reluctant to fly, a weather vane that traces 

The flow of cloud shadow over monotonous bog –

And useless too, though it might well bring to mind 

The plumpness of pillows, the staunching of wounds,…”

 

~ from “Bog Cotton” by Michael Longley

 

I am no literary scholar, but I like to think Longley is using bog cotton as a symbol of reconciliation, when he describes it as a “stauncher of wounds.”  

Bog Cotton – A Symbol Of Ireland?

 

And so, in conclusion I am going to dare say bog cotton is not merely an iconic plant of the Irish landscape, but it is a plant that is uniquely symbolic of Ireland.

Thanks so much for stopping by to read my ramblings.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Egg Salad Sandwiches Irish Style

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Irish salad sandwiches have been made by nearly every Irish house wife over the past five decades. Sometimes called egg and onion sandwiches, or egg and tomato sandwiches, these triangular sandwiches may or may not include lettuce.

I include lettuce in my version, but trust me, there is no right or wrong way to make a salad sandwich.  It’s totally up to you whether you like more egg than tomato, or salad cream rather than mayonnaise to mix the filling.

Made for get togethers big and small, these are a staple of quick entertaining menus in Ireland.

Many a plate of salad sandwiches has been whipped together to bring to a funeral gathering or wake, or for a family Christening, Communion or Confirmation celebration.  

Hotels often serve these sandwiches as a light nibble at the end of wedding celebrations.

 

Mrs. Doyle’s Diagonals:

 

These are the sandwiches Mrs. Doyle made famous when she said ….

 

“They’re diagonals!”

 

Mrs. Doyle is a TV character from the brilliant comedy “Fr. Ted”.

An ever diligent housekeeper, Mrs. Doyle made sandwiches by the dozen, cut in diagonals and served with aplomb to bishops and parishoners alike.  Who can forget her urging????

 

“Ah, go on, go on, go on!

You’ll have one”

Never refuse a diagonal from Mrs. Doyle.  She’s mashed eggs by the dozen and carefully removed top crusts to make the most delicious Irish salad sandwiches ever!!!!

 

Pregnancy Cravings for Salad Sandwiches:

 

My yearning for salad sandwiches was reignited when I was pregnant with my triplets. My mother came over from Ireland to help me towards the end of my pregnancy, and one day she made me salad sandwiches for lunch.

I had forgotten how delicious this mix of egg, tomato, onion and lettuce can be.  I was hooked. I ate my mom’s diagonals by the dozen until my trio were born.  Perhaps that’s why my little girl loves these sandwiches for lunch.

I’m still known to whip up a batch for a girls only lunch.

Sandwich Size:

 

Now, Irish sandwiches are far thinner than their American counterparts.  

The old saying goes that everything is bigger and better in America.  Sandwiches definitely fit the bigger bill, but maybe not better.  Equal and different in deliciousness is how I will judge this taste contest.

I’ll never forget my first American work day lunch at the hospital canteen in Elmira, New York.

I ordered a sandwich at the deli counter, expecting a one inch high Irish sandwich, only to be astounded by the door-step size mountain that appeared before me.

I don’t think I finished a quarter of that sandwich.  I quickly learned to order a half sandwich for lunch in the hospital canteen.

These salad sandwiches would fit the category of tea sandwich in America.

Here’s how I make them…..

Ingredients for Irish Salad Sandwiches.

 

4 slices of sandwich bread

1 to 2 ounces of butter to spread on bread

2 hard boiled eggs

1 Roma tomato or 2 small petite tomatoes

2 green onions or scallions

2 leaves of butter lettuce

1/8 cup of mayonnaise

Salt and pepper

 

Directions For Irish Egg Salad Sandwiches:

 

Here’s a quick video showing how I make these savory sandwiches.  Or just keep reading for step-by-step photos and written instructions.


Let’s start by preparing the filling for these sandwiches.  It’s basically mashed hard boiled egg with tomatoes, shredded lettuce and diced green onions.

It’s important to scoop the pulp and seeds out of the tomatoes and only use the outer flesh.

The seeds and pulp making the filling too wet and watery, so I halve my tomatoes and use a teaspoon to scoop out the tomato innards.

In the picture above you can see how juice starts collecting in the scooped out tomato shell.  I turn the half tomato shells upside down to drain before I dice them.

Dice the tomato flesh into small 1/2 cm size pieces.  

I used 2 cocktail tomatoes which are similar in size to Irish tomatoes.  One Roma tomato will work very well for this recipe.  They tend to be more fleshy than other tomatoes so just perfect for making this filling.

No big junks needed for these sambos. Just small little pieces.

Slice the green onions very thinly.

I only use the lower white portions, and stop where they get leafy and turn dark green, about 1/2 to 2/3’s way up the stalk.

Next shred the lettuce.

I use Butter lettuce since this was the type of lettuce I knew as a child in Ireland.  It’s sold in American grocery stores as “living” lettuce.

This lettuce is softer and less crunchy than Romaine or Iceberg lettuce.  If you prefer crunchier texture, then use one of these lettuces.

But I stick to Butter lettuce, to make sandwiches like I knew as a child.

Next it’s time to mix all the filling ingredients together.

Place the mashed egg, diced tomatoes, shredded lettuce and diced green onion on a plate and mix it with the mayonnaise.

Many Irish cooks use salad cream instead of mayonnaise.  This is an egg emulsion similar to mayonnaise but with the addition of vinegar and mustard, and a few secret spices only known to Heinz and the makers of Chef salad cream.

It’s very important to season the filling mixture with salt and pepper.

I don’t use much salt when I cook, but trust me, this filling needs some added salt.

Next it’s time to butter the bread.  You can choose not to butter the bread, but in Ireland salad sandwich bread is always buttered.

When preparing the bread, always take two slices and open them so that two matching sides are buttered.

I remember buttering a whole slice pan the wrong way as a child.  I just dipped in and buttered the upper side of every slice, instead of taking the slices in pairs and opening them for a perfect match.  We learn by our mistakes!

My mom made topsy turvy sandwiches that day, but hey, nothing has to be perfect in life.

Next, divide the filling in two.  Spread it over one buttered slice of bread from each pair of slices.

Once you place the top slice on each sandwich, use a bread or serrated knife to remove the top crust. Then cut the sandwich into four triangles, with two diagonal cuts.

In Ireland, I would remove all the crusts, since our sliced pans are much larger than in America.  Sliced pan is bigger in Ireland, and I will dare to say much, much better than the American sandwich bread.  It’s a lot less sweet. Eliminating all the crusts on an Irish sandwich doesn’t reduce each triangular section to miniscule size like it does in America.

I leave the crusts on in America.  I used a country white sliced loaf of bread for these sandwiches, and the crusts are very soft.

And there you have it, Irish salad sandwiches.

They’re delicious served with chips.  I only had American barbecue chips for my photo shoot, but my all time favorite is a packet of Tayto cheese and onion crisps with an Irish salad sandwich.  Yum-meee!

And don’t forget a cuppa tea to enjoy with your lunch.

These little sandwiches are a perfect addition to any afternoon tea menu.  These are always the first tea sandwiches I choose when enjoying an afternoon tea treat.

Here’s the printable recipe …

Print
Egg Salad Sandwiches Irish Style

Egg Salad Sandwiches Irish Style

Ingredients

  • 4 slices of sandwich bread
  • 1 to 2 ounces of butter to spread on bread
  • 2 hard boiled eggs
  • 1 Roma tomato or 2 small petite tomatoes
  • 2 green onions or scallions
  • 2 leaves of butter lettuce
  • 1/8 cup of mayonnaise
  • Salt and pepper

Instructions

  1. Start by preparing the filling for these sandwiches.
  2. Halve the tomatoes and scoop out the seeds and pulp, and discard. Dice the outer tomato flesh into 1/2 cm size pieces.
  3. Slice the green onions very thinly.
  4. Mash the hard boiled eggs.
  5. Shred the lettuce leaves thinly.
  6. Mix the mashed hard boiled egg, diced tomatoes, green onions, lettuce and mayonnaise.
  7. Season the filling with salt and pepper to taste.
  8. Butter each pair of bread slices on the touching, matching sides..
  9. Divide the filling in two and spread over the buttered side of two bread slices. Top each sandwich with its paired buttered bread slice.
  10. Cut away the top crust of each sandwich. Divide into four triangles by slicing each sandwich with two crossing diagonal cuts.
  11. Arrange on a sandwich plate and serve with hot tea, and a side of chips or crisps.
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Happy sandwich making!

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Anne Driscoll’s July Ramblings From Ireland

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Time again for an update from Anne Driscoll who shares her keen observations of life in the west of Ireland. She lives in the Irish speaking part of Ireland in County Galway and is even trying to learn the language.

Here’s what she’s been up to for June 2017…

St Colmcille’s Well

St. Colmcille’s Holy Well:

 

It’s exactly three years and nine months since I first arrived in Ireland and in the last month, I went to the St. Colmcille holy well on the shores of Rossaveal (Ros an Mhil) on St. Colmcille Day (June 9) where, on that day, people used to make a pilgrimage, walking through fields or traveling by boat because of the lack of accessible roads at the time.

The roads are better but the well is still hard to find, in spite of some white hand-painted rocks that say TOBAR with an arrow pointing out the way. We walked way past an old cemetery, across beds of seaweed, and over ledge down to a place where there is a basin found in the bedrock.

Two old timers helped show us the way. In the basin there was a round rock sphere, which is sometimes there, but also sometimes not there, too, one local said. The well basin is tidal, but the water in the well doesn’t taste salty. It’s customary for visitors to pick up seven periwinkles and walk counter clockwise around the well, each time dropping one of the perwinkles into the well as they pass. Their steps have worn a deep path in the rock.

 

A Post-Pilgrimage Trip To The Pub:

 

That night we returned to Rossaveal to hear music at a 300-year-old pub where locals claim Padraic Pearse once stopped on his way to the Aran Islands.

We bumped into one of the locals who was at the well and recognized us and also ended up talking to another old-timer who says that he used to let the St. Colmcille pilgrims stay with him as they made their way to the well. He said hundreds of people would travel and boats would arrive from near and far.

Mass was said on the beach on St. Colmcille day, but several years ago, they discontinued mass and it’s been ages since the well saw crowds that size. That night, when the pub was closing, the band played the Irish national anthem, as is customary, and everyone stood at attention, singing along.

Omey Island – The Last Pagan Outpost In Ireland:

 

We went to the bog to bag turf and while driving back, I was commenting how bad the bog road was. “At least we have a road,” the Irishman said, as we bounced along. The next minute my Fitbit started buzzing on my wrist. “This road is so bumpy my Fitbit thinks I’ve hit 10,000 steps,” I said, laughing.

I went with Neasa back to Omey Island and this time we found the ruins of St. Feichin’s church, which had remained buried under sand until 1981 when the local priest and local people took it upon themselves to unearth it. Omey Island was the very last outpost of paganism when St. Feichin arrived bringing Christianity.

I raced currachs on Inis Mor on the same day, weirdly, a video about the Man of Aran filmmaker came up in my Facebook feed.

 

Communion Money Investments:

 

In the past month, I saw a dead horse on the sidewalk, a dead fox by the side of the house and a dead crow in the middle of the road. I also was introduced to a very lively newborn calf who enjoyed suckling my fingertips.

She is owned by an 8-year-old who spent €400 of his First Communion money buying her. He told me that in three years he can milk her and she will also have lots of other calves.

“So you have made an investment?”

“Yes,” he said.

“Then you are a businessman?”

“Yes,” he said.

 

Irish Language Lessons and Mass:

 

I have been taking Irish lessons with that same 8-year-old, who only spoke Irish until he learned English in the last year or two.

He’s a patient and able teacher and I don’t feel the least bit self-conscious with him when I mangle the language.

I went to an outdoor mass said in Irish at the water’s edge in Spiddeal to commemorate the 100th anniversary of an accident where nine men died after finding a WWI mine washed up on the beach.

The local community spent six months building a road paved with round stones along the shoreline to allow access to the site and about 300 people walked in a procession following a bagpiper and two people carrying flags.

During the memorial mass, relatives of each of the nine men lit candles as the person’s name was read aloud. The lone survivor of the explosion was 15 years old at the time and was hiding behind a rock when the mine detonated, damaging his hearing. There was a huge crater blown out of the earth and the windows of houses were shattered for miles around. including at the Garda station.

 

Old Irish Sayings

 

I heard someone say recently, “I was there when you were making a donkey out of the dog,” a saying that means “when you were a kid.”

I also heard someone describe a night that was so humid you could feel the mist in the air roughly translated from Irish as “raindrops in the mouth of the wind.”

I saw an older man walking down the road in his wellies in a sort of world-weary stride and was told, “He’s been walking the same way his whole life, even when he was a boy.

He’s been wearing wellies his whole life, too. He had scars on his legs from when the wellies would get wet and cut into his legs.”

 

A Land Untouched By Time:

 

There are many people and many places untouched by time here, including a man who has been the only resident of a small island for the past 30 years. He often goes for weeks and weeks without seeing another soul and says it does get lonely sometimes and that the nights can get long in winter.

He has no television but listens to Radio na Gaeltachta for company and is remarkably well-informed about the local carry on.

He has had electricity since 1980 but still doesn’t have running water. Instead he collects rainwater and dips a saucepan in a plastic bucket to pour clean water into his electric kettle and make tea for his guests.

The island is accessible only twice a day when the tide is low and visitors can make their way across a long bridge made of rocks by the locals, called a carragh, or stone piling.

A clock sits on his kitchen table, for what reason, I don’t know.

There is an old Irish saying that time is a good storyteller. And this is a place where that is clearly true.

 

How To Follow Anne’s Adventures:

 

You can check out more of Anne’s writings on her website, or follow her on Twitter.

If you enjoyed this blog post, check out Anne Driscoll’s mini-memoir series, beginning with Irish You Were Here: My Year of Matchmaking Festivals, Fairy Forts and Mugging My Mugger in Ireland.

Irish You Were Here is for both the armchair traveler and active adventurer, the dreamers and the daredevils, the writers, poets and storytellers, and all the activists out there lead by their passions.

This is an Ireland you won’t read about in tour guides and it’s one you won’t soon forget. It’s for everyone who is Irish and for anyone who wished they were.

You can find Irish You Were Here at Amazon Kindle here.

 

A big thank you to Anne for this insightful installment on her Irish journey.  I am very impressed with her young Irish teacher, and astute business man.  He definitely picked a good looking calf for his investment. Wishing Anne and all her Irish friends happy times in County Galway.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom 

Barley Cove Beach, West Cork

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Barley Cove is one of Ireland’s most spectacular beaches and is found along the Wild Atlantic Way. One of my childhood stomping grounds, I spent many a summer’s day building sandcastles on this stunning strand. 

I think we all have places that haunt our memories, and Barley Cove is one such place for me.  

I suppose “haunt” is not the best word to describe my mental connection with this place.  I have nothing but treasured memories of summer days playing and swimming here.

Many readers have contacted me to let me know how much they enjoy my blog posts featuring Irish scenery.

Some say they are advanced in years, and too old to ever make another trip to the Emerald Isle. Photos of Ireland help them reconnect with the land we all love.

And so, today I am sharing some photos of this lovely landscape.

I took these shots in 2016, when I finally made it back to West Cork for a family break.

This was the first time my husband had seen Barley Cove.

Being a Donegal man, he still believes Knockalla Beach in County Donegal is the most scenic spot in all of Ireland.

I couldn’t convince him to give Barley Cove that honor, but he did concede this gorgeous spot is a close runner up.

It’s a winner in my book!

I just love this place.  I consider it to be a thin place.   I feel a deep spiritual connection with this amazing beach.

It’s stunning, especially on spring days when sun bathers are no where to be found.

On our way to Mizen Head, we stopped at Barley Cove for a walk on the beach, a climb across the sand dunes and a crawl across the rocks to take in the surrounding vistas. Access to the beach is along a wooden board walk.

Now this pathway is not even and smooth like the kind you might find on the Jersey shore.  No! This is Irish style beach access.  Wild and untamed. A little dangerous and not for those with rickety knees.

But oh boy, is the climb down this rampart so worth the effort.

Barley Cove is not far from Mizen Head, the most southwesterly point in Ireland.

It’s located on the very same peninsula aptly named the Mizen peninsula.  Or if you’re a local, you simply say “The Mizen.”

Barley Cove is out west on the Mizen!

Barley Cove did not look like it does today in the early 1700’s.

Believe it or not, these magnificent sand dunes were created by a tsunami in 1755.

On November 1 that year an earthquake was recorded in Lisbon, Portugal, causing a large tsunami in the Atlantic Ocean which reached all the way to Ireland.

A newspaper in County Cork reported the coastline experienced waves 15 feet tall.

The magnificent sands of Barley Cove were washed onto the shores of the Mizen Peninsula.

And the tsunami’s gift of sand dunes remains to this very day.

This beach is recognized by many as one of Ireland’s finest beaches.

In fact, it probably is one of the world’s finest beaches.

Barleycove is way off the beaten track, over 70 miles from Cork City or any other major population center.

This lovely beach is never overcrowded, even at the height of a warm Irish summer.

My kids look so small on the sand, standing by the water’s edge, dying to jump in and get wet.

Not advised on a spring day in Ireland.  Even in the height of summer the Atlantic waters still have a little cold sting when ocean swimming.

This is God’s country. Majestic! Stunning! Breath-takingly beautiful!

This is my Ireland – the land of my ancestors, and it’s this landscape that is the setting for the novel I am currently working on.

This beach inspires my writing.

Here’s a little excerpt from a scene I set on a beach in West Cork. Barley Cove was the backdrop in my mind’s eye.

Set in 1844, my heroine Noreen is illegally gathering seaweed on the shore before dawn, when a strange horseman joins her on the beach. Here’s how I describe her retreat ….

“Oblivious to the bracing ocean spray, gradually soaking her homespun skirt, Noreen trudged across the sands as the salmon-streaked light glided westward toward the still darkened, watery horizon. The chill, new, primrose light of day brightened the rocky cliffs, illuminating the winding path leading to the land above. It polished the waves, breaking by the mouth of a shoreline cave, a gigantic, inky gouge in the rocky cliffs.

Glancing over her shoulder, she rechecked her beachside companions. The horse’s head bobbed in rhythm with his trotting feet. The rider braced his thighs against the animal’s quivering back muscles, the stallion’s streaming tail skimming the lacy wave tops. This stranger nudged his horse to splash unflinchingly through the waves nipping at his knees. Horse and rider never veered toward safety.

Steadily, Noreen reached the winding cliff path. Girl and donkey plodded homeward, straining up the steep incline. Stopping to catch her breath, she turned for one last look at the beach below.

A high-pitched trill echoed through the air. Searching the shoreline, she spotted the black horse, riderless, yet prancing at the mouth of the gaping cave. A white capped roller broke against his hooves, submerging them in a sea of white, lacy bubbles. The stallion pawed the soft sand, as the wave retreated, then twisted his neck in a flurry of mane. A lone riding boot dangled from one stirrup….”

~ Excerpt from my novel, Daughter of the Fields. 

Thanks for taking a look at Barley Cove with me today.

My walk on this glorious windswept Irish beach resulted in an inevitable bad hair day.

Image Credit

I hope you enjoyed this quick photographic tour of Barley Cove Beach.

Wishing everyone happy trails this summer.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Budget Friendly Salmon Fish Cakes

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When quick and easy is the order of the day, then salmon fish cakes are perfect for your dinner menu.  I’m not talking about complicated cook-from-scratch fish cakes made by first poaching fresh salmon. I’m talking about budget-friendly, tasty fish cakes made with canned or tinned salmon.

Have you ever looked at the clock and realized it’s nearly 6 o’clock and you haven’t even started making dinner?  I mean you haven’t even contemplated what on God’s good earth you’re going to toss together to feed all the hungry mouths in your family.

You stare into the refrigerator, praying for inspiration. I know I should plan our weekly dinner menu in advance, but I’m afraid I’m not always so organized. I try, but many an evening I open the fridge door hoping dinner will just jump out and cook itself.

But never fear this recipe saves the day, when fridge supplies run low, and your budget needs an inexpensive dinner solution.  These are easy peasy salmon fish cakes. They’re great in summer with a side salad or in winter served with fried potatoes and veg.

My quick dinner solution can be found sitting in my pantry because I always make sure there are a few cans of salmon waiting for me on the shelves.

Leftover mashed potatoes are also usually sitting in my fridge, and if not, it’s easy to boil a few for this recipe.

And so here it is, my budget friendly salmon fish cakes recipe ….

Here’s a short video summarizing all the steps. And just read on for step-by-step photo instructions to help you make this delicious Irish style dinner.

 

Ingredients for Salmon Fish Cakes:

 

  • 1 cup mashed potatoes
  • 12 oz canned pink salmon (2 small cans, preferably bone free)
  • 1 tablespoon of ketchup
  • 1 teaspoon mustard
  • 1 small lemon (juice and zest)
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon of paprika or cayenne pepper (or to taste)
  • salt and pepper to season
  • 1/2 cup plain flour
  • 1 extra large egg or 2 medium eggs (beaten)
  • 1 cup dried breadcrumbs
  • 2 to 3 tablespoons of vegetable oil (for frying)
  • 1 tablespoon of butter (for frying)

 

Directions for Salmon Fish Cakes:

 

Here I’ve provided step-by-step photo instructions to help assemble these delicious fish cakes.

Add the mashed potatoes, salmon, ketchup, mustard, parsley, lemon juice and zest, salt, pepper, and paprika or cayenne pepper to a large bowl.

You can use as much paprika or cayenne pepper you think your palate can tolerate. I cook for an Irish family so, in many a reader’s book, I may skimp on the spices.

Mix everything together to combine.

Here’s how it looks ….

Divide the mixture in four and shape into patties using the palms of your hands.  

I find digging in and using my hands is the only way to form neat, uniform patties, ready for coating.

Put the flour, egg, and breadcrumbs into three separate dishes.

Coat each salmon cake in flour and dust off any excess.

Dip in the egg wash, then finally coat in breadcrumbs.

Flour always comes first to create a dry coating to help the egg wash adhere to the patty.  The wet egg wash then allows the breadcrumbs to stick.

The picture above shows the fish cakes all ready for frying.

Heat the oil and butter in a large skillet. Fry the cakes for 4 to 5 minutes on each side until golden brown and heated through.

Once the oil is warm, reduce the heat to medium to low so the cakes can heat through without burning on the outside.  Low and slow is the name of the game, especially when the salmon cakes are thick.

I like to add butter to the oil for extra flavor.

I made four large deep salmon cakes, so I decided to turn them on their sides to brown the edges and ensure they were heated thoroughly.

If you prefer thinner salmon cakes, you can make the patties much smaller.  Divide the fish mixture in eight rather than four before forming the cakes. That way it’s easier to cook them through without burning the outer surfaces.

 

These salmon cakes are delicious served warm with lemon wedges and a side salad.

But my Irish family prefers to eat these cakes with fried potatoes and a warm veggie like broccoli.

Now that’s what I call a good Irish dinner.  A little brown sauce on the side, and you’re in salmon cake heaven.

Here’s the printable recipe for anyone who would like to add this to their printed recipe collection.

Print
Budget Friendly Salmon Fish Cakes

Budget Friendly Salmon Fish Cakes

Ingredients

  • 1 cup mashed potatoes
  • 12 oz canned pink salmon (2 small cans, preferably bone free)
  • 1 tablespoon of ketchup
  • 1 teaspoon mustard
  • 1 lemon (juice and zest)
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon of paprika or cayenne pepper
  • salt and pepper to season
  • 1/2 cup plain flour
  • 1 egg (beaten)
  • 1 cup dried breadcrumbs
  • 2 to 3 tablespoons of vegetable oil (for frying)
  • 1 tablespoon of butter (for frying)

Instructions

  1. Add the mashed potatoes, salmon, ketchup, mustard, parsley, lemon juice and zest, salt, pepper, and cayenne pepper to a large bowl.
  2. Mix well to combine.
  3. Divide the mixture in four and shape into patties using the palms of your hands.
  4. Put the flour, egg, and breadcrumbs into three separate dishes.
  5. Coat each salmon cake in flour and dust off any excess. Dip in egg, then finally coat in breadcrumbs.
  6. Heat the oil and butter in a large skillet. Fry the cakes for 4 to 5 minutes on each side until golden brown and heated through.
  7. Serve warm with lemon wedges.
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I hope you enjoy this easy, budget friendly, pantry inspired recipe.  It’s a quick and hassle free way to eat fish.  I try to always stock a few tins of salmon in my pantry.

Happy cooking.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

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Previously Featured On Irish American Mom

https://www.irishamericanmom.com/2016/08/09/new-book-giveaway-cathy-kellys-between-sisters/
https://www.irishamericanmom.com/2016/08/23/irish-sayings-about-education/
http://vintagerio.com/saint_patricks_day_g102-saint_patrick_s_day_p14607.html

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