Fish and prawn patties. Nick's visit to Tacloban

Yesterday morning Aurelia reminded me her teacher suggested if the children could donate a toy for the children in Tacloban. The toy didn't have to be a special one to them, said her teacher, but any toy would be nice. Also the teacher asked if the kids could bring non-perishable food.

Nick was still in Tacloban and, at the same time I was drinking my coffee (I needed caffeine to be able to function after a broken night with my three kids in my bed since 3.40am), I was preparing Aurelia's lunch box with one of the fish patties (recipe at the end of this post) I made the night before. Aurelia came into the kitchen with the donations she was going to take to school: one lemon and a car from Gabriel's toys. Hummm…I had to have a chat with her:

- Aurelia, I think the teacher meant a toy that belonged to you, not to your brother because it is more difficult to give away something that is yours, isn't it? Go to your room, please darling, and choose one of your toys. You have plenty and those kids don't. It will make them very happy, I am sure - I said nicely to Aurelia, trying not to laugh when I saw the car of poor Gab who already donated a few to the church.

- But mum, the teacher said also the toy didn't have to be special, and all my toys are! - she replied very seriously.

Hilarious. It was like the character of the book Olivia which I used to read to Aurelia when we lived in Buenos Aires. Don't worry, in the end, I  added a bit of pressure on her to choose a non-special toy, although it would have been nicer if she had chosen it from her heart. Too much to ask for a 6 year old girl! 

I spent all day cooking: baby food for Gab and soon for Juanan, gingerbread cookies to decorate them later in the afternoon with Aurelia, a big pot of chicken stock and a nice fish pie. Yes, we eat a lot of fish here…we live in an island! 

I wanted to get things ready before Nick arrived from Tacloban in the evening. I knew he would be tired, emotional and physically, and looking forward to a nice home meal. I was excited to see him and nervous to hear about the sad reality lived there. 

Nick arrived midnight when I was deeply asleep so I couldn't talk to him. This morning he showed me the photos of the damage caused by the typhoon Yolanda over breakfast. He went in a huge ship and in a helicopter with the Australian soldiers to help with the tents and other stuff donated. 

He was obviously disturbed and his vulnerability touched by the terrible stories of the people he met: there was a little baby, same than Juanan's age, around 4 months old, who had meningitis. He was going to be transferred to the local hospital which was in a terribly condition. The nurse wasn't sure whether the baby will survive.

Another boy, 5 years old, had the left leg cut off. And many of the people in the hospital had the underbody injured because they tried to escape, running from the massive waves. 

Nick was told that the people of Tacloban didn't expect the typhoon to be a"tsunami" like, just a strong wind. The people who lived next to the sea were not prepared for waves of 3 meters for 3 hours that took houses and everything away. 

We can't avoid the typhoon season in the Philippines ( although we could be more conscious with the climate change), but we can cooperate and help in many ways. Let's hope (and if you have Faith like I have, pray) next year, when the monsoon comes back again, they are better prepared and less or no people dead. But it is being clear Filipinos have an admirable resistance…for how long?

It was a school...

Healthy fish cakes

This is a "fool" recipe I made up based on a recipe from Gordon Ramsay's cookbook Home Cooking. Easy and uncomplicated but at the same time, packed with lots of nutrients from the white and oily fish and vegetables. Perfect for a quick week dinner.

• 3 slices of smoked salmon
• 1 big fillet of white fish
• 100g prawns, uncooked
• 1 brown onion, chopped
• 2 tbsp of chopped parsley
• 2 tbsp dijon mustard
• salt and pepper
• 2 big potatoes, 1 carrot, peeled and cut in cubes
• 2 beaten eggs
• Home made breadcrumbs.
• Vegetable or olive oil for frying

1. Add cold water to a medium saucepan and add salt. Add the potatoes and carrot. Bring it to boil and cook them until soft. Drain the water and mash the potato and carrot together in a bowl. Set it aside to cool.
2. In a food processor, mix all the ingredients. Season with salt and pepper.
3. In the potato and carrot mash bowl, mix the fish mixture. 
4. With a metal spoon and wet hands, make little patties. If it is a bit sticky, keep it in the fridge for 20 minutes. Pass them through egg, making sure there is not egg hanging before coat the patty with breadcrumbs. Place them on a tray. Repeat with the rest of the fish mixture and place it in the fridge for at least 30 minutes to settle the patties (do not freeze as the potato will make the patties watery). When you are ready to eat, leave the patty tray at room temperature before fry them.
5. Heat the oil until the breadcrumb gets brown in 10 seconds. Fry the patties two at a time and drain them on a kitchen paper.
6. Serve them hot with some green peas (for example, mixed them with pesto for the kids).

Note: the smoked salmon gives a particular flavor to these fish cakes. If you can't find it, use can salmon or even better, smoked cod or trout