One minute I’m planning the garden  and waiting for Spring to sprung and the next thing you know I’m eating weeds and what would normally be tossed in the compost!

Often in cooking magazines and on TV you see celebrity chefs garnishing their plates with “microgreens.”  Hmm.. not so difficult. And quite appealing to me.

The other day I showed the radishes needed thinning. I could just snip them out – yes, I use a scissors (it doesn’t disturb any neighboring roots) –  and be done with it, but why discard something that is perfectly edible, and is so seasonal.

With this in mind, I thinned some of the radishes and beets. Beautiful little tender leaves with a gentle radish flavor and about a cup of them too!

I liked the thought of bright green tasty bits atop a crunchy savory croquette so that’s what I did. A relatively simple dinner but easy on the eyes and the stomach! Be sure the fish is drained well or it will fall apart. A brief chill in the fridge once the fish mixture is done will also help hold it together.

SALMON CROQUETTES

(makes about 6)

INGREDIENTS

1 15 oz (425 g) can of salmon – flaked – any skin and or bones removed
2 whole eggs
1/4 cup (60 ml) thin sliced green onion
1/4 cup (60 ml) minced red bell pepper
1/4 cup (60 ml) minced celery
1 tablespoon (15 ml) Dijon Mustard
1/4 cup (60 ml) flour
1/2 – 3/4 cup (125 -175 ml) bread crumbs (I used panko because I like the texture)
about 1/2 cup (125 ml) oil for frying
splash of milk
Salt and pepper to taste
1 cup (125 ml) loose radish greens
Quick Lemon “aioli” (see below)
Splash of olive oil
Lemon Wedges

METHOD
  1. Combine peppers, celery and green onions in a medium bowl
  2. Whisk in one egg and the mustard to the vegetables
  3. Add the salmon and toss with a fork until just combined
  4. Add salt and pepper to taste
  5. Cover and chill salmon mixture if you have the time (this part can be done a day ahead)

Prepare the dredging station by placing flour in one small bowl, an egg whisked with the milk in a second, and the panko crumbs in the third

  1. Heat the oil in a pan until hot
  2. Put a cookie sheet into the oven and preheat to 350F
  3. Make small patties of the chilled salmon mixture dredge in the flour, then into the egg mixture, then finally in the bread crumbs.
  4. Carefully add the breaded patties to the hot oil, cook until golden brown on one side (3-4 minutes)
  5. Turn and brown the other side.
  6. Remove from pan with slotted spatula and put on cookie sheet in oven to keep hot
  7. Repeat with remaining patties.
PLATING

Serve with rice or couscous or on a bed of lettuce.
Toss the greens with a tiny bit of olive oil and dress croquettes. Add lemon aioli to plate to dip fish.

SC PAR

The veggies add a nice crunch to the tender patties, the breading satisfies the craving for a crisp crust, this was a delicious weeknight meal.

So remember, when your thinning your veggies, there’s food in them there seedlings!

Until next time, Eat Well & Keep Digging!

Quick Lemon Aioli
Combine 1 cup mayo with 1 teaspoon lemon zest and the juice of 1 lemon. Stir to combine.