Hash Cakes

Nah! Not that kind of hash ...

Hash Cakes

Leftover Corned Beef Hash from Monday.

Corned Beef Hash

Corned Beef (Can), Onion, Garlic, Chillies, Squash, Beetroot, Chopped Tomatoes, Tomato Purée, Chicken Stock, Black Pepper & Fresh Coriander.

Dice, cook, eat, enjoy and put leftovers in the fridge.

Corned Beef Hash Cakes

Place the leftover Corned Beef Hash in a large bowl and crush all the lumps with a fork. Crush, you don't want a sloppy purée. Sprinkle in some grated cheese and some tapioca starch to bind.

Form into cakes, or patties if that is more your parlance, and fry off in a large skillet with your favourite paleo fat. All together now, "goose fat, for me". Three to five minutes each side will do admirably.

Fun with a little salad for a light meal, but if you want something more, cook something more ...

Sea Bass

I went with a Sea Bass fillet.

Thin, from the tail end, cheap and takes no time to cook, just put a few slashes in the skin side so it doesn't curl up when cooked.

Melt some butter in a skillet and place the fish fillets in skin side down for maybe three minutes. Switch the heat off and flip the fellows over, allowing the soft flesh to gently cook in the residual heat.

You've been plating up while this has been cooking, right?


It looked a bit lacking, somehow ...

So, I quickly chopped up some Sharon Fruit, chillies and fresh coriander. Squeeze of lime and voilà! Perfect little salsa for the fish.

Sharon Fruit

You might know then as Persimmon. Also called 'Sharon Fruit' after the Sharon Plain in Israel, these fruits can be eaten when firm, or ripened through to soft. While firm, they're a bit like tomatoes to deal with and a texture like mango when cubed up.

Nutritionally, persimmons have good amounts of dietary fibre, sodium, potassium, magnesium, calcium, iron and manganese, and reasonable amounts of copper and zinc. Moreover, persimmon contain an interesting complex of phytochemicals and acids, including betulinic acid, which are know to be anti-inflammatory, anti-viral and anti-cancer agents.

... they taste good, too.