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Salmon Fishcakes - Rissoles - GF


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Ingredients

6 portion(s)

  • 1/2 bunch parsley
  • 2 stalk fennel & fronds, optional (I had these in my garden)
  • 1/2 red onion
  • 425 g Tinned Red Salmon, drained
  • 60 g rice crumbs, I used Aldi brand
  • 2 teaspoon paprika
  • 10 g Mustard seeds
  • 40 g reserved salmon juice, if required
  • pinch salt, I used Himalayan Pink Salt
  • rice bran oil or other frying oil
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Recipe's preparation

    Method
  1. 1. Add parsley, roughly chopped fennel (if using) and onion to Closed lid.

    2. Turbo 2 secs or until finally chopped

    3. Add remaining ingredients to bowl.

    4. 30 secs, speed 4.5 until well mixed

    5. Shape into 6 patties

    7. Refrigerate for at least 45 mins or until required.

    8. Heat oil in a frypan. When heated, drop in the fishcakes. Cook until brown. Flip to the other side and cook until brown. Drain on paper towel.

    9. Serve with salad of choice.

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Accessories you need

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Tip

We served as a hamburger with aioli (//www.recipecommunity.com.au/sauces-dips-spreads-recipes/chilli-garlic-and-lime-aioli/231789), guacomole (from the Basic Cookbook), beetroot salad (Basic Cookbook), sliced tomato and salad greens. I had mine on a GF bun and hubby had his on a multigrain hamburger bun, both made in the TM.

Recipe based on //www.bensmenu.com.au/60-2181---lyntons-salmon-burgers.html

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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