Happy Eggs and Fabulous Fishcakes (Day 3 of The spendthrift’s challenge)

20 May

Keeping a close and slightly anxious eye on the challenge budget, last night I decided to bring the bread maker out of retirement, and before I went to bed put in the usual flour, yeast and water and left it to work its magic while I dreamed of a night of unbroken sleep. It was just a dream!  

This morning I descended the stairs, half asleep, nose in the air like the bisto kid,  inhaling the irresistable aroma of freshly baked bread. Every time I use the bread maker I am struck by its genius, and wonder why I don’t use it all the time.  

Breadmaker Bread

 

Dippy Egg and Soldiers

 

LUNCH – Dippy Eggs and Soldiers  

The fresh bread was a helpful head start to our quick and thrifty lunch of ‘dippy eggs’ (soft-boiled eggs to the uninitiated). This is one of my favourite midweek lunches with the children and is on our menu at least twice a week. Quick, easy, nutritious. A sure-fire winner for any busy person.  

The Egg Cooker

 

I am, I confess, a bit of a kitchen gadget collector, but in my defence, I only keep the things I use. One of my favourite and most used pieces of kit is the egg cooker that I bought from Lakeland last year. I am eggstatic about it! While I know that in theory, it doesnt take a genius to boil an egg, I used to always get distracted and get the timings wrong. Since the egg cooker found a home here we always have perfectly cooked eggs.  

Now for a little word about the eggs. For eggs that I am poaching, or soft boiling, or putting in a salad, I favour those from Clarence Court above all others. We usually have their pretty pastel coloured Cotswold Legbar eggs, or alternatively Burford Browns. They are unrivalled by any other brand I have tried. They have the most incredible deep orangey yellow yolk. They tend to induce a fit of nostalgia, reminding me of the eggs my Gran used to serve up in my childhood.  

I prefer to use freshly baked bread (from a bakery or the breadmaker) for the ‘soldiers’. With butter. Lots of butter.  

Smoked Mackerel Fishcakes

 

   

DINNER – Smoked mackerel fishcakes  

My fridge was looking very bare this morning, and I was starting to suffer from ‘almost empty fridge’ anxiety. A quick chat with a good friend, Rita, gave me the inspiration for using up the half  bowl of mash left over from Monday. Smoked mackerel fishcakes. Cheap, tasty, and full of good stuff.  

A quick dash up to Sainsburys after lunch found me in possession of 252g of mackerel for only £1.87. Could I be any more thrifty?!!  

I can honestly say I have never made these before. I had gained a rough idea of the framework for Rita’s recipe, then adapted that to suit the fridge contents. It took about 10 minutes in total to make them, then probably another 10 minutes or so to fry them in the pan.  

INGREDIENTS  

Fishcake Ingredients

 

  • 560g cooked mash
  • 250g smoked mackerel
  • 10g wilting chopped parsley (the fresh unwilting kind will do just as well!)
  • 1 teaspoon Dijon mustard
  • 2 dessert spoons chopped chives
  • 2 dessert spoons crème fraîche
  • zest and juice of 1 lemon
  • breadcrumbs (from freezer). If you don’t have any, or are short of time, you can miss these out
  • 1 egg, beaten with a dash of milk
  • I almost forgot. I had half a cooked salmon fillet from yesterday left over so I added that in too)

METHOD  

I get the kids to wash their hands while I am gathering the ingredients together. They take a while and it gives me a chance to get everything out before they start bickering!  

The mix

 

  1. Take skin off fish, and using fingers check for bones. Then rub the fish between your fingers until it flakes.
  2. Put fish in large bowl with mash (or split between 2 bowls if you have 2 kids to save arguments)
  3. Mix the mustard with the crème fraîche, then add and mix to the potato/fish mixture
  4. Combine all the additional ingredients, tasting as you go
  5. Shape into patties, then dip in egg and coat with breadcrumbs
  6. Fry in a little oil and butter on a gentle/medium heat for 5 mins each side.

This made 11 medium-sized patties. Enough to fill a few hungry stomachs.  

I served this with broccoli and cucumber for the kids. Mr Mummyinahurry and I ate ours with the remains of the spinach and beans from Monday, some beetroot (the vacuum packed kind) , a couple of lemon wedges and a generous dollop of mayo.  These freeze well so you can always make a double batch and freeze them ready for a quick supper another day.  

Fishcakes, bean salad and beetroot

 

The children loved making these, and despite my reservations about the overly fishy taste, they literally licked their bowls clean when we had finished the prep, then ate all their dinner and asked for seconds.  

So, day 3, a great success. But the kitty is not looking so good, and I am wondering if I can really do this….  

  

 

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