January 14th: Mini Zucchini Chocolate Chip Muffins, Salmon Cakes

Two good recipes today. First up, from the 2013 Milk Calendar: Mini Zucchini Chocolate Chip Muffins. This one all the children liked, which was a relief. And, for supper, from January 2014's Chatelaine: Wild Salmon & Spicy Lime Cakes. This recipe called for Indian lime pickle, which would have added the referenced spice to the fishcakes. I couldn't find this in the two grocery stores I checked, so I used dill pickles I found in the back of my fridge. The fishcakes were on the bland side, and I likely won't make them again, but both my girls ate them, not with relish, but they did eat them, so it's a sort of win. I served the fishcakes with Sweet Potato Fries with Curry Mayo. I linked a recipe to this in February 2012, but I'll type out the recipe here for easy reference.

Mini Zucchini Chocolate Chip Muffins

1 1/2 cups (375 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) ground cinnamon
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 egg
1 cup (250 mL) milk
2/3 cup (150 mL) liquid honey
1/4 cup (60 mL) melted butter
2 tbsp (30 mL) freshly squeezed orange or lemon juice
1 cup (250 mL) shredded zucchini (about 1 small)
1/2 cup (125 mL) miniature semisweet chocolate chips

Preheat oven to 375°F (190°C). Butter nonstick miniature muffin pans or line with paper liners.

In a large bowl, whisk together whole wheat and all-purpose flour, baking powder, cinnamon, ginger, baking soda and salt. In another bowl, whisk together egg, milk, honey, butter and orange juice until blended. Pour over dry ingredients and sprinkle with zucchini and chocolate chips; stir just until moistened.

Spoon into prepared muffin pans, filling 24 deep cups or 36 shallow cups. Bake, in batches as necessary, for 15 to 18 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to cool completely.

Makes 24-36 mini muffins.

Wild Salmon & Spicy Lime Cakes

1 potato, peeled
213-g can salmon, drained
2 eggs, lightly beaten
1/4 cup finely chopped red onion
2 tbsp finely chopped Indian lime pickle
1 cup panko bread crumbs
2 tbsp vegetable oil
1/4 cup plain yogurt
2 tbsp chopped cilantro

Boil potato in a small pot of water until tender, 15 minutes. Drain and mash well in a medium bowl. Add salmon (including bones and skin) to potato and mash with a fork. Stir in eggs, onion and lime pickle. Season with salt and fresh pepper. Form into 6 patties (mixture will be moist).* Pour panko into a deep dish. Coat patties with panko.

Heat a large non-stick frying pan over medium-high. Add oil, then salmon cakes. Reduce heat to medium. Cook until golden, 2 to 3 minutes per side.

Stir yogurt with cilantro in a small bowl.** Serve with salmon cakes.

Makes 3 servings, 2 cakes each.

*The patty mixture is very moist. I stuck it in the fridge while I prepped the fries, then made the patties. They were still tricky to keep together.
**I actually didn't make the dip as called for. I made my usual homemade tartar sauce:

Tartar Sauce

In a small bowl, stir together 1/3 cup each sour cream or plain yogurt and mayonnaise with 1/4 cup (50 mL) chopped dill pickles, 1 tbsp (15 mL) green pickled relish, 1 thinly sliced green onion and a pinch of cayenne. Optional: add 1 tsp (5 mL) finely chopped capers.

Sweet Potato Fries with Curry Mayonnaise

4 sweet potatoes (2 1/2 lb/1.25 kg)
2 egg whites
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground paprika
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) lime juice
1/4 tsp (1 mL) curry paste

Peel potatoes and trim ends. Cut lengthwise into 1/2-inch (1 cm) thick slices; cut eat lengthwise into 1/2-inch (1 cm) wide strips.

In a large bowl, whisk egg whites until frothy. Whisk in oil, cumin, paprika, salt and pepper. Add potatoes, tossing to coat. Spread on a large parchment paper-lined rimmed baking sheet.

Bake in 425°F (220°C) oven for 30 to 35 minutes, until tender and edges are browned and crisp.

Curry Mayonnaise: Meanwhile, in a small bowl, whisk together mayonnaise, lime juice and curry paste; serve with potatoes.

Makes 4-6 servings.