Everyone loves food. You have some who love to cook it and some who enjoy eating it. For me, passion for cooking only really started while I was studying abroad. I enjoyed the luxury of having control of what I ate and what I bought. Coming from a big family you don’t get to pick what everyone else eats. So having that choice was amazing. I couldn’t take it for granted.

I started getting serious with cooking when I moved to Sheffield in the UK. I wasn’t a Michelin style chef but I loved being able to create meals in minutes. Simplicity was my game and ShefShaz started all because of that simple concept. I wanted to share with students alike that making meals didn’t have to be difficult. That you could save a lot and look after yourself all at the same time.

As a mum, I live by the same concept. Keep things simple which reflects very well in the food I make. Having a kid is no joke but knowing you can put aside 30 minutes and whip up a delicious meal makes you feel super accomplished.

I have known Allison (Ally) more or less all my life. From childhood classmates to now still good friends. I think it’s great we both share a passion for food with a healthier twist. Ally has always been a very visual person. She knows how to make everything look good.

L to R: ShefShaz, Little ShefShaz, and Amcarmen’s Kitchen

The inspiration from my dishes are a very Jamie Oliver take on food. Simple, delicious food, fast. Something I know kids will enjoy as well as adults and bitesize to make each spoonful a party in your mouth.

Hope you enjoy this simple and quick recipe for Salmon Fish Cakes with Oven-baked Eggs!

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

For the salmon fish cakes

• 500g salmon fillets, skin off* and de-boned, minced
• 20g fresh coriander
• 6cm fresh ginger, finely minced
• 2 stalks of lemongrass, finely minced
• 1 chilli, minced with seeds in
• Freshly ground sea salt and black pepper, to taste

• 4 large free range eggs
• 4 slices of bread
• Cherry tomatoes, halved
• Salad greens
• Sweet chilli sauce
• Lemon wedges

*Do not toss out your salmon skin! You can pop these into the oven to make crispy salmon skin for an extra added crunch texture to the dish.

METHOD

1. Preheat oven to 180C (350F or gas mark 4). Line a baking tray with foil and set aside.
2. Salmon Fish Cakes: Add all the ingredients for the salmon fish cakes into a large mixing bowl and combine.
3. Form the mixture into patties, you should be able to make 8 patties with this recipe.
4. Bake in the oven for 15 minutes (more or less depending on the side of your patties). Once done, remove from the oven and leave it to rest. Turn the oven temperature down to 160C (300F or gas mark 2).
5. Toast: Cut a hole in each slice of bread using a round cutter.
6. Crack one egg into each hole and then bake in the oven for 5 minutes.
7. Serve immediately with fresh salad greens, cherry tomatoes and sweet chilli sauce.

The optional recipe below is actually a recipe by Allison that she whipped up for her Colombian style Arepas that she made during our weekend cook-off. We both paired the salsa together with our Salmon Fish Cakes just too see what it would taste like – and it was magical! So feel free to give this a go with this recipe!

OPTIONAL Aji (Colombian Salsa)

INGREDIENTS

• 1 tbsp fresh lemon juice
• 1 tbsp white vinegar
• 1/4 cup spring onion (white and light green parts only), finely minced
• 1/8 cup fresh parsley, finely minced
• 2 small red chillies, deseeded and finely minced
• 1/2 small tomato, finely minced

METHOD

1. Combine all ingredients in a bowl.
2. Mix well, cover, and let it sit it the fridge for at least an hour for all the flavours to infuse before serving.

Recipe Copyright © 2018 | shefshaz

BON APPÉTIT

– ShefShaz