Recently my sister-in-law gave me a bunch of fresh veggies from her parent’s garden.  She gave me red and green tomatoes, squash, cucumbers, and green beans.  I have a favorite recipe for green beans which I decided to make for dinner this week.  But, green beans alone?  Naahhh.  Instead I planned my meal around the beans and added sweet potatoes, salmon patties and corn bread.

The recipe that inspired these green beans was Steam-Sauteed Green Beans with Almonds and Parsley from the Food Network.  I made a few adjustments based on the ingredients I had on hand which included using sliced almonds instead of slivered, leaving out the lemon zest and substituting dried parsley flakes instead of fresh.  In all honesty, I do like fresh parsley better.

So far, this is really the only way I prefer to prepare or eat green beans.  They’re so good!

Now, sweet potatoes is like having a veggie and dessert all in one.  I don’t make these often but when I do, I make ‘em like good Southern cooks do…with a sufficient amount of sugar.  I started with about 2 1/2 pounds of sweet potatoes, peeled and sliced.

The potatoes were placed in 2 cups of boiling water in a large pot.  On top of the potatoes I added 1/2 cup of light brown sugar, 1/2 cup of granulated sugar and 1/2 stick of margarine.  The potatoes were covered and boiled over medium heat for about 20 minutes and then a teaspoon of vanilla flavoring was added.  They continued to cook until fork tender.

When done, the potatoes were sweet with a really nice syrup which is awesome when served over cornbread.

This is one of my southern favorites!

A simple plate of cornbread made with White Lily cornmeal.  We use the recipe on the back of the bag.  If it ain’t broke…

Now, this is my salmon pattie mixture made with canned pink salmon.  I used two cans of salmon, cautiously drained.  I prefer to have about 1/2 cup of the juice in the bowl after draining.  Next, I combined in a small bowl 1/2 tsp garlic powder, 1 tsp black pepper, 1/2 tsp sea salt, 1/2 tsp ground mustard, 1 tsp cajun spice (w/no added salt), and 2 tbsp all-purpose flour.  I added the dry mixture to the salmon and mixed until well incorporated.

I used an ice cream scoop to form eight balls,

and sprinkled them lightly with cornmeal.

Next, I picked each ball of salmon up, sprinkled a little more corn meal on the bott0m of it, then flattened.

The patties were fried in a large hot frying pan with approx 1/3 cup vegetable oil.

I eat these with hot sauce.  Actually, in my house, we all do.  With the beans, sweet potatoes and cornbread, these salmon patties made dinner complete and totally satisfying.

Thanks for visiting!!

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I’m participating in the Foodie Friday potluck party hosted weekly at Designs by Gollum.  Join the fun!