As far as I’m concerned, leftovers are practically what makes the world go ‘round. Things would not function here without leftovers, civilization would break down.
I just can’t cook a whole new meal from scratch seven days a week. Or six, or really even four or five. I’ve got four kids, a husband, a house, a dog, a cat, a garden, and plenty more that demands my time. I generally cook something from scratch about three nights a week, and most of the other nights are some form of seeing the same food again.
Two nights ago I made an amazing salmon dinner. We have salmon quite often here because it’s one of the few things that everyone in my house will eat.
A lot of leftovers just get reheated and served again, but fish doesn’t usually work so well like that. I don’t think it’s nearly as appealing just warmed back up, so I like to find new ways to use it. Sometimes I mix it into a cream sauce for pasta, or serve it cold on a salad. Today I made some quick salmon patties for lunch with the leftover salmon, and because it’s August - aka zucchini season - I felt I had to add some zucchini.
This isn’t really a recipe - you don’t need one for this kind of thing, just the basic idea of what to throw in.
So here’s what I did:
I flaked the leftover cold salmon in a bowl and added several eggs, a bit of coconut flour (or you could use any kind of flour), some shredded zucchini with all the water squeezed out, and seasoning - salt, pepper, garlic, onion powder.
You could add any kind of other chopped veggies if you like that, I just like to keep mine simple.
Mix it together really well. Shape it into the size you like and fry in hot oil until brown and crispy on both sides. Since you don’t have exact quantities, I suggest you cook one first and see how it works you might need another egg if it’s not holding together well, or a bit more flour if it’s too wet. It’s also good to cook one first so you can taste and decide if you need to add more seasoning.
I served mine with some mayo and sliced tomatoes and cucumbers. It would be great with a homemade aioli or tartar sauce.