leftovers for Misty – and a run.
Yesterday something crazy happened. After lunch I was sitting at the table, chatting and relaxing…. but I just couldn’t relax. I had SO much energy. I needed to DO something. I actually said, “I need to go for a run.” What?
I don’t run. I have tried – can’t do it, don’t like it. I think the last time I “ran” was on a treadmill 6 months ago for about 3 minutes. So why was I volunteering to go for a run for the fun of it? Why? I just felt like I had to. I put on my runners and headed out, thinking even if I just ran for 1 minute and then walked, that was fine. 25 minutes later, I was still running, and felt like I could keep going, only I stopped as it was about 35 degrees C out, and I think I was getting a bit scorched. What?
Could it be this new high carb way of eating? Who knows – except I kind of want to do it again. What?
Are you a runner? I’m not – but after yesterday I am a little more inspired to give it a go…. I can’t believe I’m typing this.
Anyway, just a quick recipe for you today – it’s been a scorching hot few days, and we’ve been doing the rounds of the beach, the paddling pool and cowering under the air conditioner. Frozen rock melon is my new favourite snack.
Sometimes the meals I make from leftovers end up being better than the original meal that provided said leftovers. A small lonely fillet of white fish seemed like an annoying thing to have lurking around my fridge – but with the addition of some grated veg and cheese, made a nice little snack even a toddler could get enthusiastic about (I always feel good if I get some fish into Misty for some reason).
Simple Veggie Fish Cakes
(Gluten/wheat/soy/nut/seed/egg/refined sugar free)
- 1/2C cooked white fish, flaked (or equivalent measure in tinned fish salmon/tuna etc)
- 1/2C grated zuccinni – squeeze out excess liquid (or grated carrot/pumpkin etc)
- 1/4C grated cheddar cheese
- 2T chickpea flour
- 1T water
- Salt & black pepper to taste
- Optional: a few tablespoons of chopped fresh dill
- Coconut oil/butter for cooking.
- Combine all ingredients together in a small bowl – the chickpea flour will act as the binder and the mix will stick together.
- Press into small cakes, using the palm of your hand to squeeze and shape.
- Heat a fry pan with a little coconut oil or butter over a medium heat, and cook cakes for around 3 minutes either side, or until golden brown and firm to the touch.
- Serve with a little sour cream mixed with horseradish OR plain Greek yoghurt with a dollop of sweet chilli sauce.
This is another recipe that utilises chickpea flour in place of the usual egg (for it’s “binding” qualities) – it’s always worth having some on hand in the pantry if you ask me.