Hey Mon’s Kitchen

What I had for dinner last evening

Salmon Cakes with the HoLé Sheet Pepper Sauce and Spicy Mango Sauce

Wild Rice with All-Purpose Spice (Stewed Cabbage Spice)

Pineapple / Orange glazed sweet potato

Lettuce and Cucumber Salad with Stewed Cabbage Spice

What I used

2 5oz cans Salmon (Alaskan)

1 tbsp HoLé Sheet Pepper Sauce

2 tbsp Spicy Mango Sauce

1 tbsp Pineapple / Orange Sauce

3 tbsp Olive Oil

2 tbsp Mayonnaise or Vegannaise

1 tbsp Mustard Pepper Sauce

2 tbsp Stewed Cabbage Spice

1 medium sweet potato

1 cup brown or wild rice
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1/2 head of Iceberg lettuce (chopped)

1 medium cucumber (sliced)

1 small green pepper (chopped)

1 medium onion (chopped)

1 celery stalk (chopped)

1 large egg

1 cup corn flakes (crushed)

Serves 3-4

Cooking the Rice

You should begin with the rice since it takes a little time to cook. Take 1 cup of brown rice and put it in a medium size pot. Wash with cold water then cover the rice with warm water and add a teaspoon of Stewed Cabbage Spice. Bring it to a boil then reduce heat and simmer until tender (approx. 45 minutes).

Cooking the Sweet Potato

Wash a medium sized sweet potato, quarter it then cover with cold water. Boil until tender, drain, peel and slice. Place it in a skillet and add a generous amount of Pineapple / Orange Sauce.

Preparing the Lettuce / Cucumber Salad

Chop 1/2 head of Iceberg lettuce, wash thoroughly and place in a a bowl. Peel and slice (or cube) a medium-sized cucumber. Add the cucumber to the lettuce then season with 2 tsp of Stewed Cabbage Spice and 2 tbs of olive oil. Toss the mixture thoroughly, cover and place in the refrigerator to chill.

Cooking the Salmon Cakes

Mince / coarsely chop 1 stalk celery, 1/4 green pepper, 1/2 of medium sized onion and place them into a small saucepan. Add 1 tbs of olive oil and sautée on medium heat for five minutes. Open one can of salmon, drain of water and empty into a large mixing bowl. Add sautéed vegetables along with 2 tbsp Mayonnaise or Vegannaise, 1tbs Mustard Pepper Sauce, 1 tbs All-Purpose Spice (Stewed Cabbage Spice), 1 whipped egg, 1 tbsp HoLé Sheet Pepper Sauce and 2 tbsp Spicy Mango Sauce. In a food processor, blend or grind 1 cup corn flakes into course powder. Combine everything together in the large mixing bowl. Scoop out the mixture and separate them into 2 oz portions. Lightly coat a skillet with olive oil and place it on a medium-low heat. Place the cakes in the skillet and cook until light-brown on both sides.

Now your dinner plate looks beautiful and tastes great!