"Too lemony, too gingery"

I finally got around to making the tod mun (spicy fish cakes) in the cookbook I got from the library: "Street Food" by Clare Ferguson. Used some frozen salmon and frozen sole. The recipe called for lemograss and kaffir lime leaves; I left out the lemongrass and subbed lime zest. Didn't measure very precisely. Used lots of ginger, then cilantro, shallot, scallions, sugar, soy sauce. Pulsed everything in the food processor for a couple minutes. It was very watery, so after I made the cakes I squeezed some of the excess out. Still, didn't see how they'd brown -- but miraculously, they did. Served with mashed potatoes and (drum roll) frozen green beans.

Predictably, the kids didn't really like them. "Too lemony." And my husband thought they had too much ginger. But I enjoyed them very much.

Tomorrow night, something simple and kid-friendly.