One of the outstanding offerings at the Aquilino Cancer Center is our monthly cooking class, led by Patricia Guay-Berry, our outpatient oncology dietitian.
During the first class of the year, Patty and her group looked at portion control. “If weight control is a goal, watching portion sizes, using smaller plates and eating more slowly with utensils or chop sticks can help us,” Patty says. The class saw an example of an extra-large fork that some restaurants use. “People in the class thought it was a serving fork since it looks like a shovel instead of a fork!”
What goes into your body is important, Patty says, which is why it’s crucial to be mindful of food choices: “Enjoy good quality, tasty food!” Here’s a recipe from the class that will help you to follow her advice.
Salmon and Potato Coriander Fish Cakes
- 2 cups potatoes, cooked and mashed
- 1 cup green onions, thinly sliced
- 2 teaspoon olive oil
- 1/2 teaspoon chili flakes
- 1/4 cup warm skim milk
- 1 tablespoon flour
- 1 egg
- 1 tablespoon ground coriander
- salt and pepper
- 1 pound salmon, cooked and flaked
- Make mashed potatoes, adding enough milk to make soft.
- Heat oil in a skillet and sauté green onions and chili flakes.
- Flatten potatoes in the bottom of a large mixing bowl and sprinkle flour over the top.
- Whisk egg and pour over top. Add onion mixture, coriander salt & pepper, and salmon.
- Gently knead ingredients until blended.
- On a work surface dusted with flour, roll mixture into balls and flatten into cakes. (You should have about 10 cakes).
- Coat a nonstick pan with cooking spray over medium heat. Sauté the cakes in batches over medium heat until golden brown (about 3-4 minutes). Turn and brown the other side.
- Serve immediately with wilted greens and homemade dressing.