Microwave Salmon and Lemon Burgers

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%)

Ingredients:

1 pound (500 g) boiled potatoes
2 tablespoons milk
1 ounce (30 g) butter
7 1/2 ounce (215 g) can of salmon
2 lemons
Salt and pepper
2 eggs
2 tablespoons all-purpose (plain) flour
4 tablespoons dried breadcrumbs
4 tablespoons oil
Lettuce leaves

Method:

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.

Vegetable Bean Patties

Serve this easy meatless or vegetarian main with baby new potatoes and zucchini strips. Recipe serves 4.

Ingredients:

14-15 ounce (440- 465 g) can red kidney beans, drained
2 cups mashed potato
1 egg, lightly beaten
2 carrots, grated
4 spring onions (scallions), chopped
1 teaspoon curry powder
1 1/2 cups packaged breadcrumbs
2 ounces (60 g) butter
Tomato Sauce:
1 1/2 cups tomato vegetable juice
3 teaspoons cornflour
1 tablespoon water
1 teaspoon dried basil leaves
1 teaspoon sugar

Method:

1. Blend or process beans. Stir in potato until smooth, add egg. Stir in carrots, spring onions and curry. Divide mixture into 8 equal portions, roll each portion in breadcrumbs, mould into patties.
2. Heat butter in a large frying pan, add patties, cook on both sides until golden brown, drain on absorbent paper. Serve patties with tomato sauce.
Tomato Sauce: Combine juice in a saucepan with cornflour blended with water, add basil and sugar. Stir over heat until mixture boils and thickens.

Beef Patties with Corn Relish Sauce

Another easy and economical recipe using ground beef. Serve patties with either a salad or mashed potatoes and steamed vegetables. Sauce can be made up to 2 days ahead. Recipe serves 4.

Ingredients:

1 pound (500 g) ground beef (mince)
1/2 cup seasoned stuffing mix
3 spring onions (scallions), chopped
1 egg, lightly beaten
All-purpose (plain) flour
2 ounces (60 g) butter
Corn Relish Sauce:
2 tablespoons corn relish
1/2 cup water
1 small beef stock cube, crumbled
3 teaspoons cornflour
1 tablespoon water, extra

Method:

1. Combine beef, stuffing mix, spring onions and egg in a large bowl. Divide evenly into 4 patties. Coat patties with flour, shake away excess.
2. Heat butter in large frying pan, cook patties on each side for about 3 minutes or until cooked through; drain on absorbent paper. Serve patties with corn relish sauce.
Corn Relish Sauce: Combine relish, water and stock cube in a small saucepan, bring to boil. Stir in cornflour blended with extra water, bring to boil, reduce heat, simmer, uncovered, for about 1 minute or until sauce thickens slightly.