COOKBOOK: Women’s Weekly Cookbook - BASIC Cooking Class
RATE: ❤️❤️❤️👌🏻👌🏻👌🏻💲💲💲
I'm not that sold that this is a ‘basic’ recipe to make. I would certainly not recommend it to a beginner.
A delicious patty it sure was but putting it together was not all that much fun.
For starters, the mixture was way too soft and the measurements for the breadcrumbs was incorrect. You will need to add a little more breadcrumb to give it the firmness you need to mould it into a patty.
Definately a healthy choice of eating and everyone in my family loved them ! Serve with a green salad.
Enjoy
RECIPE
MAKES 8
6 medium potatoes (550g)
440g salmon, can
2 stalks celery, chopped
1 onion, chopped
2 red capsicums, de-seeded and chopped
1/4 cup of parsley
1 lemon for rind & juice
2-4 cups of breadcrumbs
1 large egg , beaten
Olive oil for frying
You will need a processor this this recipe.
Boil the potato and once cooked through , drain and set aside. Approx 15-17mins in boiling water.
Drain salmon in can. Split salmon carefully, follow the cuts in the salmon to on up, this will make it easier to remove the spine and any large bones. NOTE: bones will be pureed, so dont worry!
In food processor add, cooked potatoes, salmon, celery, capsicum, parsley, lemon rind and juice (not shown on the video) and process until pureed.
Remove puree and leave in bowl. Add breadcrumbs and mix well. If texture is still not firm, add some more breadcrumbs. Add egg and mix well.
Take 2 large tablespoons of salmon mixture and mould into a patty. Place in the fridge for 15-20mins.
Heat olive oil. Cook patties for approx 2 mins on each side on medium to low heat. Drain on kitchen paper.
Ready to serve, drizzle with chopped fresh parsley .
