Let’s go fry a cake and send it searing…
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Let’s Go Fly A Kite is the classic feel-good song from Mary Poppins. The song comes at the end of the musical where the children’s father (George Banks), realizes that his family is more important than his job (which he has just lost) and takes his family kite-flying. The song does a great job of turning what could be a sad ending (after Mary leaves the family) into a happier one by showing that the Banks family are fixed and happy. As it happens, Mr Banks gets his job back, so there is cause for more celebration.
Let’s go fry a cake and send it searing
So let’s go fry a cake! Actually we’re going to fry two different types of cake: a salmon fish cake and a sweet potato cake. This recipe *does* take a little while to prepare, but lots can be prepared in advance of your Mary Poppin themed party. That’s what you’re having, right? Because why else would you make this? 🙂 Why not make a weekend of it and try out Super-Cauli-Flageo-Listic-Eggs-Pea-Aloo-Docious and Chim Chimichurri as well!
So for the sweet potato cakes, stab a couple of sweet potatoes all over with a fork, wrap each one in a paper towel then microwave until soft. About 10-15 for both, depending on your microwave.
Let cool, then peel off the skin and place the flesh into a bowl. Add chopped green onions, yellow cornmeal, fresh parsley, salt, pepper and a beaten egg. Mix well, then cover and place in the fridge for at least an hour.
Actually while the sweet potato is cooling you could prepare the salmon mixture. Place skinless salmon fillets into a food processor (mine was wild salmon, but farmed would be fine), together with garlic paste, green onions, salt, pepper and egg. Whizz until smooth, then transfer the mixture to a bowl, cover, and leave in the fridge for at least an hour.
When ready to cook, heat a large non-stick frying pan and add some olive oil. To make the kite sections, you’ll need a metal rectangle mold and a square mold. Place them in the pan and spoon in the salmon mixture. Press it down so that the mold is full. Fry until the bottom has sealed, then flip them over. One of my molds was taller than the other, but flipping it still worked fine as I just pushed the salmon down the mold to reach the pan.
When possible, remove the mold and cook the cakes until done, keeping them warm while you cook the sweet potato. You can actually cook them at the same time if your pan is big enough! Repeat the same process with the sweet potato cakes.
Now it’s time to get creative! Transfer the four cakes (two square, two rectangle) to a chopping board and cut all of them in half to form triangles. Place four triangles on each plate to form a kite shape, with alternating salmon and sweet potato.
Blanch a long strip of green onion in boiling water for a few seconds to make the kite string, and add parsley leaves for the kite bows to finish.
If you serve this “kite” with a salad, two triangles are probably good for one serving because the cakes are pretty dense, so you can get four servings out of this recipe!