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Take the stairs. Instead of choosing the elevator, ascend the stairs to your floor. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. Lots of people choose the easy elevator ride instead of making an effort on the stairs. Even if you only have one flight to climb, climbing up and down it during the day is a great way to get additional exercise.
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We hope you got insight from reading it, now let's go back to pink salmon fishcakes & tartare sauce recipe. You can have pink salmon fishcakes & tartare sauce using 18 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to cook Pink Salmon Fishcakes & Tartare Sauce:
- Provide of fish cakes.
- Get 2 can of pink salmon, drained and any bones and skin removed and and discarded.
- You need 4 cup of cold cooked potatoes, mashed (plain).
- Provide 1 tsp of dried mint.
- You need 1 of zest of 1 small lemon.
- Take 1 of salt and white pepper.
- Use 1 cup of all purpose flour.
- Take 2 large of eggs, beaten with a fork.
- Use 1 cup of dried fine breadcrumbs.
- Use 6 tbsp of sunflower or vegetable oil, for frying.
- Take of tartare sauce.
- Provide 1 cup of mayonnaise.
- Provide 1 cup of pickles / large gherkins, chopped quite small.
- You need 2 tbsp of capers, drained and chopped.
- Provide 2 tbsp of fresh dill, chopped.
- Take 1 tbsp of fresh lemon juice.
- Take 1 tsp of horseradish sauce (optional).
- Get 1/2 tsp of dry mustard powder (optional).
Instructions to make Pink Salmon Fishcakes & Tartare Sauce:
- Mix together the mashed potato, fish, lemon zest, dried mint salt and pepper in a large bowl. Cover with plastic wrap and refridgerate..
- In a medium bowl, combine all the tartare sauce ingredients, cover that with plastic wrap and refridgerate..
- Prepare three dishes, one with the flour, one with the egg and one with the breadcrumbs in..
- Take the fishcake mixture out of the fridge, and get two plates ready to put the fishcakes onto.
- Take handfuls of the mixture and form them into patties and place them on one of the plates. This recipe makes about ten fishcakes..
- Next, take one of the fishcakes, and with your left hand put it into the flour, get it coated and shake off any excess. Place it into the egg..
- Now, using your right hand, coat it in egg, then place it in the breadcrumbs, and cover it in them, picking some up from around it and placing them on top and rolling it gently until it's all coated..
- Place the fishcake on the other plate, then repeat the previous process until all the fishcakes are coated in crumbs. You may need to wipe the crumbs and egg off your right hand a couple of times..
- Heat up 3 tablespoons of sunflower oil in a large non stick skillet..
- Cook half the fishcakes (you will mist likely need to do them in two batches) for 3-4 minutes each side on a medium low heat (breadcrumbs burn easily).
- Cook the second batch (you can keep the first batch warm in a low oven while you do this).
- Serve two fishcakes per adult (one is probably enough for a child) with peas and some tartare sauce on the side. Lemon slices optional. Kids will probably prefer ketchup to tartare sauce ;).
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