From Annabel's Essential Guide to Feeding Your Baby & Toddler iPhone App
Printable Recipe
Prep time: 30 minutes
Chill time (in freezer): 3 hours to overnight
Cook time: 8 minutes or until golden and the salmon is cooked
Makes: 4 patties
Ingredients:
3 scallions/green onions, thinly sliced
1 medium potato (7oz/200g)
6oz/170g raw salmon fillet, skinned and chopped into small pieces
3 tbsp Parmesan cheese, grated
1 ½ tbsp mayonnaise
2 tsp sweet chili sauce
2 tsp ketchup
2 tsp lemon juice
2 tsp fresh dill, chopped
5 tbsp fresh white breadcrumbs (I used sweet potato panko crumbs)
Canola oil for frying
2 large eggs, beaten
1 ½ cups spoon sized Shredded Wheat (I used the one with bran)
1/3 cup Parmesan cheese, grated
1 hard boiled egg, sliced across
Sugar snap peas (or sweet pea pods)
Radish sliced into circles
Parsley leaves
1 cup fresh or frozen peas, cooked
Directions:
1. Boil the potato, skin on until soft (about 20-25 minutes). Drain & peel.
2. Boil the egg: My method: use a pot big enough to make sure the entire egg is covered with water. Bring to a rolling boil over high heat (about 3 minutes) and remove the pot from the heat, cover and allow to sit for 20 minutes before placing the egg in cold water. Gently crack the egg shell and let it sit in cold water for five minutes before peeling. This lets water in between the shell and the egg and makes peeling easy.
3. In a large bowl, mash the potato and add the sliced scallions, chopped salmon, 3 tbsp Parmesan, mayo, ketchup, chili sauce, lemon juice, dill and bread crumbs. Mix well and divide into 4 patties. Chill for at least 3 hours or overnight to marry the flavors.
4. Place the shredded wheat in a food processor and pulse to fine crumbs. Add 1/3 cup Parmesan and pulse to combine.
5. Prepare breading station: shallow bowl for beaten eggs; plate for shredded wheat mixture; clean plate large enough to hold all the fish patties in a single layer.
6. Shape each patty into a fish by squeezing about 1/3 of the way, forming a tail. Gently place the “fish” in the egg mixture and then onto the shredded wheat. Lift the “fish” and place the unbreaded side down in the egg mixture. Dip into the breading again and make sure the entire “fish” is covered with breading. Transfer to the clean plate and repeat the process for the rest of the patties.
OR: just dip the patties in the egg and then shredded wheat to form the coating.
7. Heat 2 tbsp of oil in a large skillet over medium high heat. Fry the fish cakes for 3 minutes until golden brown and flip. Continue to cook for another 3 minutes or until golden and the salmon is cooked through.
To serve: Fancy ocean scene…Place the fish in the center of the plate. Place a slice of egg (with yolk) for the eye, half a pea pod for the mouth, parsley leaf for fin. Above the fish place some radish circles for bubbles. Below the fish, plate some peas for the ocean.
Grownup version needing no decoration – serve the fish patties with a wedge of lemon and a simple salad.
Chill time (in freezer): 3 hours to overnight
Cook time: 8 minutes or until golden and the salmon is cooked
Makes: 4 patties
Ingredients:
3 scallions/green onions, thinly sliced
1 medium potato (7oz/200g)
6oz/170g raw salmon fillet, skinned and chopped into small pieces
3 tbsp Parmesan cheese, grated
1 ½ tbsp mayonnaise
2 tsp sweet chili sauce
2 tsp ketchup
2 tsp lemon juice
2 tsp fresh dill, chopped
5 tbsp fresh white breadcrumbs (I used sweet potato panko crumbs)
Canola oil for frying
2 large eggs, beaten
1 ½ cups spoon sized Shredded Wheat (I used the one with bran)
1/3 cup Parmesan cheese, grated
1 hard boiled egg, sliced across
Sugar snap peas (or sweet pea pods)
Radish sliced into circles
Parsley leaves
1 cup fresh or frozen peas, cooked
Directions:
1. Boil the potato, skin on until soft (about 20-25 minutes). Drain & peel.
2. Boil the egg: My method: use a pot big enough to make sure the entire egg is covered with water. Bring to a rolling boil over high heat (about 3 minutes) and remove the pot from the heat, cover and allow to sit for 20 minutes before placing the egg in cold water. Gently crack the egg shell and let it sit in cold water for five minutes before peeling. This lets water in between the shell and the egg and makes peeling easy.
3. In a large bowl, mash the potato and add the sliced scallions, chopped salmon, 3 tbsp Parmesan, mayo, ketchup, chili sauce, lemon juice, dill and bread crumbs. Mix well and divide into 4 patties. Chill for at least 3 hours or overnight to marry the flavors.
4. Place the shredded wheat in a food processor and pulse to fine crumbs. Add 1/3 cup Parmesan and pulse to combine.
5. Prepare breading station: shallow bowl for beaten eggs; plate for shredded wheat mixture; clean plate large enough to hold all the fish patties in a single layer.
6. Shape each patty into a fish by squeezing about 1/3 of the way, forming a tail. Gently place the “fish” in the egg mixture and then onto the shredded wheat. Lift the “fish” and place the unbreaded side down in the egg mixture. Dip into the breading again and make sure the entire “fish” is covered with breading. Transfer to the clean plate and repeat the process for the rest of the patties.
OR: just dip the patties in the egg and then shredded wheat to form the coating.
7. Heat 2 tbsp of oil in a large skillet over medium high heat. Fry the fish cakes for 3 minutes until golden brown and flip. Continue to cook for another 3 minutes or until golden and the salmon is cooked through.
To serve: Fancy ocean scene…Place the fish in the center of the plate. Place a slice of egg (with yolk) for the eye, half a pea pod for the mouth, parsley leaf for fin. Above the fish place some radish circles for bubbles. Below the fish, plate some peas for the ocean.
Grownup version needing no decoration – serve the fish patties with a wedge of lemon and a simple salad.
No comments:
Post a Comment