Bubble and Squeak Potatoes Cakes with Roasted Cornish Hen and Mushrooms
5oz cabbage sautéed and cooled
5oz cooked bacon ends and pieces
1T chopped parsley
1ea bunch scallions, chopped
1lb cooked potatoes, mashed
1ea egg yolk
Mix together the cabbage and bacon stir into the potatoes season and stir in the egg, parsley and scallion.
Divide into 6 pieces and form into patties dusting with flour as needed, refrigerate for 1 hour or longer.
Pan fry each cake 4-5 minutes per side until browned and hot.
Carve roasted hen and place over cake with sautéed mushrooms.
(can also be served with soft poached egg or salad greens)
Smoked Salmon and Avocado Frittata
2T lime juice
8oz smoked salmon, flaked
1sm onion, minced
4T scallions, chopped
1ea tomato, peeled and seeded, chopped
cilantro for garnish.
2T lime juice
1T minced onion
2T cilantro, chopped
2oz olive oil
Mix all together and press through a strainer if you want.
Heat a saute pan over medium heat sauté the salmon and onion for a couple minutes, whisk together the eggs with a dash of salt and pepper. Slowly add to the pan stirring until soft curd forms. Stir in the diced avocado, lime and scallions, mix together and turn down heat, cover and cook 3-4 minutes until set.
Invert onto cutting board, cut in quarters, serve each slice with some fresh greens and avocado vinaigrette.