September 26th, 2010
This salad was inspired by one of the appetizer dishes at the Spring Rolls restaurant in Toronto/Mississauga.
Ingredients
- 1/3 cup chopped cashews
- 2 unripe mangoes, julienned
- 1/3 cup chopped fresh coriander
- 1/3 cup chopped mint
- 2 tbsp lime juice
- 4 tsp fish sauce
- 1 tbsp vegetable oil
- 1 sweet red pepper, thinly sliced
- 1 cup thinly sliced red onions
Instructions
- In skillet or toaster oven, toast cashews over medium heat until fragrant and golden, about 8 minutes; set aside.
- In bowl, whisk together coriander, mint, lime juice, fish sauce, and oil.
- Add mangoes, red pepper and onion; toss to coat. Sprinkle with cashews.
Makes 4 servings.
Tags: cashews, mango, salad, thai
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September 24th, 2010
Simply divine tuna cakes stay crispy golden on the outside and deliciously simple on the inside.
Ingredients
- 2 (170 g) cans of white tuna, flaked, drained
- 1 pkg (120 g) stuffing mix with chicken flavouring
- 3/4 cup water
- 1 cup mozzarella/cheddar shredded cheese
- 1/2 cup chopped green onions
- 1/4 cup miracle whip salad dressing
- 1 tbsp lemon juice
Instructions
- Mix all ingredients. Refrigerate for 10 minutes.
- Heat non-stick skillet sprayed with cooking spray on medium heat. Use small ice-cream scoop to add 1/4 cup portions of tuna mixture to skillet.
- Flatten into patties with back of spatula. Cook each side until golden brown (~3 min).
Makes 4 servings or about 12 patties.
Tags: fish, fish cake, patty, tuna
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