Real Canadian Supper

It was a rainy, cool, blustery day here on the Eastern Shore.  What better meal to make than a true Canadian classic?
I never made fishcakes until I moved to the East Coast.  When I married Scott I discovered you always eat fishcakes with beans, baked beans that is.  Apparently mustard pickles are the preferred condiment of choice for this too......

FISH CAKES

1 pound hook and line haddock or pollock

2 cups cooked mashed organic potatoes, refrigerate until cool

1 small organic onion, minced

1 organic egg, beaten

3-4 Tbsp organic parsley, chopped

sea salt and pepper

Method:  Cover fish with fresh cold water and bring to a boil, simmer and cook until fish is cooked through.  Flake in a bowl and refrigerate until cold.  Mix all ingredients together and shape into patties.  If possible let the patties sit in fridge to hold together better, but not necessary.

     Melt some butter in a non stick pan over a low medium heat.  Fry each side of the patty until they are golden.  I like to heat the cakes in the oven for a bit to make sure the insides are nicely cooked and warm.

BAKED BEANS

2 cups dry organic navy beans, soaked overnight or for 6 hours

1 organic onion, chopped

1/3 cup maple syrup

1 Tbsp sea salt

1 1/2 tsp dry mustard powder

1/2 tsp black pepper

1/3 cup molasses

Method: Pressure cook or boil the beans until they are soft.  Be sure they are as soft as you are going to want them when they are eaten because they will not cook anymore once they are in the oven.  When they are cooked, drain them and combine all the ingredients in a cast iron pot ((or any lidded pot) with lid.  Cover the beans with water.  Bake in a 300* oven for 4-6 hours.  Check and stir the beans every now and then, adding more water as necessary.

Faegan loves this meal.  So does his dad.  So do I really.