Flavorful Fridays: Necessity is the mother of recipes

March 20, 2024 at 6:40 p.m.

      

Today we have so many convenient options that can substitute for time spent in the kitchen. Not only can we place an order and pick up prepared food in a matter of minutes from any number of nearby establishments, we even can have it dropped on the doorstep for the cost of a tip.

Remember the days when delivery was a luxury? There was no option to place an order for groceries and have them brought to your home; if you were unable to leave the house, you had to rely on a good-hearted relative or neighbor to let you borrow a cup of sugar or add a couple of necessities to their grocery run for you.

I think about my grandmother and my mother, both of whom were the household cooks, and often at the mercy of what was available in the house when it came to figuring out what was for dinner. Without remembering to defrost something the night before, and juggling the demands of both employment and child care, they could easily find dinnertime approaching with no obvious options and no time for a trip to the store.

Then came the well-stocked pantry to the rescue.

I always felt like my mother could create magic in a pot or pan simply by opening the pantry door and pulling out a bit of this and a bit of that. As long as some staples were present — canned vegetables, onions, broth, and some manner of tinned or frozen protein that could be rejuvenated in the skillet — suddenly a meal appeared, seemingly out of thin air.

This new spin on fish and chips I found recently under similar circumstances — nothing defrosted, tight schedule, and a Lenten Friday to boot. A quick prayer to any culinary saints who might be listening, and this lighter option rose to my search inquiry, coupled with another deep dive into an unused cookbook. And all using ingredients I had on hand — truly a case of necessity, and prayer, driving creativity.

Tuna Patties with Sweet Potato Fries

Servings: 4

INGREDIENTS

Patties:

3 6-oz. cans chunk light tuna in water, drained very well

1/2 cup panko-style breadcrumbs

1/2 cup grated Parmesan cheese

1/2 cup chopped red or yellow onions

3 teaspoons minced garlic

2 teaspoons dried parsley

1/4 teaspoon onion powder

1/4 teaspoon dried dill

1 teaspoon black pepper

1 teaspoon salt

3 Tablespoons mayonnaise

2 teaspoons lemon zest

1 Tablespoon lemon juice

3 eggs, lightly beaten

To form patties:

1/4-1/2 cups panko

6 Tablespoons avocado oil (more as needed) or another high-heat tolerant oil

Fries:

3-4 large sweet potatoes, scrubbed clean

1/2 teaspoon garlic powder

1/2 teaspoon paprika

avocado oil

salt & pepper to taste

Dip (whisk together the following):

1 cup Greek yogurt or sour cream

1 Tablespoon lemon juice

2 teaspoons yellow mustard

1 teaspoon garlic powder

1/2-1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon avocado or olive oil

DIRECTIONS

Patties:

Add ingredients, tuna through eggs, to a food processor and pulse until mixture comes together (or blend thoroughly with fork in large bowl).

Use a 1/4 measuring cup to scoop the mixture. Shape into patties.

Add 1/4 cup of panko to a shallow dish and lightly coat both sides with the panko. Add more panko if needed.

Heat a large skillet over medium high heat. Add 3 Tablespoons of oil, then add about 4-5 patties to the skillet. With the spatula, flatten cakes about 1/8 inch thick. Cook on both sides, about 3-4 minutes or until golden brown, flipping carefully. Drain on paper towel. Repeat with next batch, until all of the tuna mixture has been used.

Allow to cool for a few minutes before serving with dip and sweet potatoes.

Sweet Potatoes:

Preheat oven to 425 degrees (air fryer: 400 degrees, 10-15 minutes)

Slice sweet potatoes into 1/2-inch wedges and add to large mixing bowl along with drizzle of oil and seasonings.

Spread in single layer on baking sheet. Bake 20-25 minutes or until lightly browned and fork-tender.

Serve with dip and tuna patties.