Saturday, August 23, 2008
In this delicious and quickly prepared lunch or dinner dish, lemon juice is combined with salmon and potato, then the mixture is shaped into patties and cooked in a browning dish. For a change, the recipe can be easily adapted to use canned tuna or mackerel. Serves 4.
Power Setting: High (100%)
1 pound (500 g) boiled potatoes
2 tablespoons milk
1 ounce (30 g) butter
7 1/2 ounce (215 g) can of salmon
Salt and pepper
2 tablespoons all-purpose (plain) flour
4 tablespoons dried breadcrumbs
4 tablespoons oil
1. Mash the boiled potatoes with the milk and butter. Drain the canned salmon and discard the skin and bones. Mash the flesh and add to the potatoes.
2. Squeeze the juice from 1 of the lemons. Add to the salmon mixture with salt and pepper to taste. Mix well and bind together with 1 of the eggs.
3. Lightly beat the remaining egg. Spread the flour and the breadcrumbs on separate plates. Divide the salmon mixture into 8 portions and shape each into a flat cake. Dip first in flour, then eggs and finally coat lightly with dried breadcrumbs.
4. Preheat a browning dish for 5 minutes or according to the manufacturer's instructions. Add the oil and cook for 2 minutes. Add the fish burgers and cook for 2 minutes, turn over and cook for a further 2-3 minutes until golden and cooked.
5. Remove from the dish and arrange on a serving plate. Serve immediately, garnished with lettuce leaves and the remaining lemon, cut into wedges.
To freeze: Make as Steps 1-3. Leave to dry, then open freeze until firm. Wrap and label.
Freezer life: 1 month.
To use: Thaw then proceed as from Step 4.