Potato Salmon Puffs

Happy Saturday Lovelies

A filling breakfast this Saturday morning.. ready for a mornings work in the Victory Garden. Spam slices.. home laid egg from our girls.. and baked beans with some lovely homemade sourdough toast .. 

Very Tasty!

So after a couple of hours the Victory Garden is looked a lot better than it did. Where we live means we dont get bitter cold weather or snow.. so its no surprise that we still have peppers.. Bell..

Serrano

and Jalapeno

And of course... all the work was overseen by the master of the house...

But it wont be long before our new plants go in... and then its just a short time until we will be picking juicy tomatoes and crisp cucumbers from the vine too

Throughout the day I caught up with the week that was... 

listening to the radio broadcasts  from the week ending January 24th 1942

Dinner tonight was the one delayed from last night. Potato Salmon Puffs from the May 1941 copy of Better Homes and Gardens... and I must say they were well worth the wait. Light and fluffy on the inside.. crispy on the outside... with a delicate fish flavour.. Just delightful.

They tasted a bit like the shop bought fish cakes we used to eat growing up in the Uk.. but much, much better. And they were so easy to make ... there will be no going back.

Next time though..I may use less egg as the mixture was very soft and difficult to keep in shape... but not impossible

I did make a couple of changes. As I was using leftover mashed potatoes.. I didnt add the melted butter or salt as they were already in the mash. And I didnt deep fry.. I shallow fried for three minutes per side and they came out lovely and crispy.

1 7-ounce can salmon
2 cups mashed potatoes
2 beaten eggs
1 teaspoon salt
Dash of pepper
½ teaspoon celery salt
2 tablespoons melted butter

Original Magazine Illustration

• Drain salmon and flake
• Add remaining ingredients.
• Press 1 inch thick in a shallow pan
• Cut with a 1¾-inch biscuit cutter or shape into croquettes.
• Fry in deep fat (375°) for 3 minutes.
• Drain on absorbent paper.
• Serve with creamed peas to which a little chopped onion has been added.

Better Homes and Gardens Magazine
May 1941