I do these quite often. Usually with a white potato but sometimes sweets as well.
Cant remember when I did a deep fry, these come out so good
Last night was a riff on the spicy salmon burgers from Fish Without a Doubt. Whiteâs recipe is excellent as written, but I was too lazy to whip egg whites, so I subbed heavy duty mayo for the egg and sour cream called for. Worked like a charm and I think the flavor was even better than the original recipe! I served them with curry roasted cauliflower and raita to general praise.
There was a good bit of raita leftover so I may go Indian tonight to use it up - itâs getting cold here, so something spicy and saucy will probably hit the spot.
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would you mind posting link and or recipe ( your version) ⊠TIA
Sure, here you go!
ETA: the link makes it look like the recipe calls for canned salmon, which it does NOT - I use fresh salmon, always.
Itâs quite adaptable - for instance, my husband doesnât care for scallions, so last night I subbed in a finely minced shallot plus some chopped parsley. I add cilantro sometimes, usually some minced garlic as well. The fresh jalapenos are a must, though! Last night I subbed 2-3 T. of heavy duty mayonnaise for the sour cream+egg white and they held together quite well - I even flipped them instead of cooking them in the oven as the recipe suggests and they held together just fine.
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Thank you for the suggestion to use chevre. 
Ttrockwoodâs comment about butternut squash lasagna being too âcarb on carbâ also reminded me that the texture was not my favorite: the roasted butternut squash is pureed, the ricotta is soft, the baby kale is chopped up in tiny bits, etc. so it all ends up being mushy and a bit "baby-foodâ-esque. My husband ate all the leftovers so I didnât get to try the soy sauce, but I can see how it would be a nice contrast to the butternut.
Thank you!
Going to trip soon, time to clean up whatâs left in the fridge⊠Here we go tonight, with a beef pho with a lot of leek and mint. Dessert is the last canelĂ©s, baked yesterday, still so good. Actually better today, the crust was a bit hard yesterday, today is just right.
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Lucious!
A semi-CORN dinner tonight.
Half an onion - chopped up.
Handful of shrooms - chopped up.
One-third of a red bell pepper - chopped up.
Leftover meatloaf - chopped up.
Onion, shrooms, pepper, and garlic sauteed, chopped meatloaf added, along with a half jar of Raoâs marinara, tossing in some dried oregano and basil, salt, pepper, a pinch of sugar, and a Parm-Reg rind. Let that simmer on the flame tamer while I cooked the sketti and baked off the frozen crusty rolls.
Sketti and sawce.
Cheeeeeeze on top.
Buttered roll.
Wine.
Dinner.
And I now have room in my fridge.
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Got home late and doctored up some trader joeâs japanese fried rice- i added in more veggies, some shredded carrots and cabbage, scallions, and some chopped sugar snap peas at the last minute, also added in cubed smoked tofu and just mixed and stirred- it was hot and ready to eat by the time i finished my glass of wine.
Refilled the wine (semi dry reisling) and added furikake to the top of my bowl.
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I just love furikake, all types of combinations. Even better with katsuobushi!
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As the year ends, the days at work get more crazy. Lovely.
Tonightâs dinner was gingered beef & broccoli - a quick riff on an Epicurious recipe to use up some round steak and broccoli. Came out relatively good.
Yeah. There was wine. And tomorrow night is the company holiday party. Hopefully it goes off without a hitch. At least I know the food and drink will be good, since I planned it. 
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Got home late: made sauce from whole tinned sclafani tomatoes & fresh basil, served with pasta & sauteed zucchini. The poor zucchini had been in the fridge for a while, so they were not the most flavorful. Finished dinner with a store-bought donut that was made in stale oil.
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I usually add chopped walnuts to this type of lasagna. It improves the texture and the bitterness works well with the sweet and rich aspects.
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Helping my wife move from her current shared office into her own new office. Little time for making dinner but after stopping at Costco to pick up a mini fridge and microwave for the break room I picked up a Costco chicken and some brown mushrooms.
While cleaning and portioning the chicken I pulled the skin and any other undesirable parts and put them in a pan of water to simmer. This resulted in a sauce with good body that was not too fatty since I did not render all the fat out of the skin or reduce it to just the fat. Sautéed some sliced shrooms and got some fresh linguini on the boil.
Simmered the selected chunks of chicken in the now stained broth then added the sauted mushrooms and tossed it all on the drained pasta. Topped with a little finely grated cheese and it was a quick, under 30 min, low cost meal
Then back in the car to drop off stuff to the office
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âDinnerâ yesterday was bread I brought with me from home, filled with last of the cheese and foie gras. Got here at night, everything was closed and dark AND cold (-6C/21F).
Iâm here!
Two IPAs I brought with me from home. Was too tired to drink the beer, went to bed instead. The kitchen. I shall find out soon enough if itâs actually more usefull than for boiling water.
Iâve arranged in advance for a bottle of wine upon my arrival. Itâs good wine.
(Pig I got in lovely Cesky Krumlov, Czech Republic. Swiss Army knife got in either NĂŒrnberg or MĂŒnchen, canât remember anymore. And the deer came with me from Konstanz (south Germany on the border with Switzerland).
In the words of @mariacarmen, I am going to be basking under a halo of fat. Goose fat! 
Also, Iâm staying in a flat owned by the author of the âBudapest Food Wineâ book in this photo!
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Unlike Presuntoâs wide ranging Euro food, all of tonightâs dinner comes from my small, cold island off the coast of the mainland.
No starter. Nothing came to mind quickly and we couldnt be arsed thinking further.
As the main event, outdoor bred belly pork, roasted. Roast spuds, organic carrots, steamed cavolo nero, a few fried apple slices (organic Braeburn) and gravy. To follow, lemon & lime posset (supermarket purchase)
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Finally got around to making something Indian-esque to go with the rest of the raita - a very spicy, lazy manâs chicken makhani. Sauteed chunks of chicken thigh meat, onions, garlic, ginger and fresh serranos, then added a blend of spices, some tomato paste and water and simmered, then finished with some sour cream. The serranos just happened to be very spicy this time!
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Your meal is just the thing I usually like, Harters. (Stilton for afters instead)
Btw, whereâs Lingua at? You OK, woman?
Restaurant is 10min walk from my lodging. Itâs pitch black kind of darkness, -3C. Inside the restaurant itâs also dark which means the photos suffer.
Roasted goose leg.
Four big pieces of goose liver with apple slices (both cooked in the same pan and raw).
Wine is no ploink. The Tokaj is subtly sweet and dry, the Pinot Noir is also dry and pleasant. We were both happy with our choices. In Hungary you drink Tokaj with goose liver. The Hungarians know whatâs best and now I do agree.
FYI, Hungary is the biggest foie gras (and goose) producer in the world. France imports 60% of Hungarian goose liver and other goose products. France has 70% of foie gras consumers in the whole world.
This Hungarian proverb satisfies my inner perfectionist and inner bon vivant.
Also, I have a personal distaste for tipping culture and guess what⊠there IS a typing culture here in Hungary. BUT itâs not cut-throat like in (North) America. The receit should state the taxes and sometimes also service charge. In that case you round up the coins. If not sure, just ask. If service charge isnât included in the bill you add about 10% and work out the exact amount. Tell the waiter the exact amount when you pay. Never leave cash on the table.
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