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Salmon fishcakes with red capsicum and basil salad


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4

Ingredients

4 portion(s)

Salmon fishcakes with red capsicum and basil salad

  • 1 lemon, zest only
  • 3-4 sprigs fresh mint, leaves only
  • 2 sprigs fresh flat-leaf parsley, leaves only
  • 6 spring onions, chopped
  • 600 g water
  • 415 g tinned pink salmon, drained
  • 400 g Desiree potatoes, peeled and chopped
  • Pepper, to taste
  • salt, to taste
  • plain flour, for dusting
  • 2 tbsp vegetable oil
  • 1 red capsicum, sliced
  • 3-4 sprigs basil, leaves only
  • 12 cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp capers
  • 1 cup baby spinach (approx. 100g)
5

Recipe's preparation

  1. 1.  Add lemon zest, mint, parsley and spring onion to mixing bowl and chop 3 sec/speed 7. Cover and set aside in refrigerator.

     

    2.  Without cleaning the mixing bowl, add water and place potato into simmering basket. Insert basket into mixing bowl and cook 18 mins/Varoma/speed 2. Remove simmering basket using spatula. Set potato aside to cook and discard water. Rinse and dry mixing bowl.

     

    3.  Add salmon, salt, pepper, reserved herb mixture and reserved potato to mixing bowl and combine 20 sec//speed 4, using spatula through hole in mixing lid to help combine. Roll mixture into 8 balls, transfer to plate, cover with plastic wrap and refrigerate for at least 1 hour.

     

    4.  Sprinkle flour onto a ThermoMat or work surface and roll fish balls in flour and flatter gently.

     

    5.  Heat half the vegetable oil in a large non-stick frying pan over medium heat. Cook 4 fishcakes for 5 minutes each side, or until golden brown. Transfer to a ThermoServer or other large bowl and cover to keep warm. Repeat with 4 remaining cakes.

     

    6.  To make the salad, combine capsicum, basil leaves, cherry tomatoes, red wine vinegar, olive oil, capers and baby spinach in a large bowl.

     

    7. To serve, divide fishcakes between 4 plates and serve with the salad.

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11

Tip

Edited recipes from the CSIRO Total Wellbeing Diet Book 2 by Professor Manny Noakes with Dr Peter Clifton with  photography by Ian Wallace published by Penguin


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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Comments

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  • I made the salmon fish cakes

    Submitted by Annikadorey on 12. September 2016 - 19:15.

    I made the salmon fish cakes on their own. Substituted normal potato for sweet potato and omitted the mint as I didn't have any. They were delicious! 

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  • Personally would have liked

    Submitted by _ladytan on 18. July 2016 - 21:41.

    Personally would have liked the potatoes a little more coarse and would roll them into smaller balls next time as I struggled with the texture. 

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  • Hi,  The Total Wellbeing Diet

    Submitted by CSIRO Total Wellbeing Diet on 18. February 2016 - 11:18.

    Hi, 

    The Total Wellbeing Diet don't encourage exclusion of food groups. However if you really don't want to use potatoes you camn substitute it with pumpkin as a binding agent. Instead of plain flour you can use almond or coconut flour. 

    Hope that makes. 

    Thanks

    Total Wellbeing Diet

    CSIRO Total Wellbeing Diet 


    www.totalwellbeingdiet.com


     

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  • If i wanted to make this low

    Submitted by dilushani on 17. February 2016 - 14:11.

    If i wanted to make this low carb, what would i replace the 400g potatoes with? and can I skip the plain flour for dusting? thanks!

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  • The fish cakes turned out

    Submitted by kniki on 28. January 2016 - 23:36.

    The fish cakes turned out great. 

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  • Glad you enjoyed them 

    Submitted by CSIRO Total Wellbeing Diet on 27. January 2016 - 21:07.

    Glad you enjoyed them  tmrc_emoticons.)

    CSIRO Total Wellbeing Diet 


    www.totalwellbeingdiet.com


     

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  • Made these last night and had

    Submitted by swolff on 27. January 2016 - 19:28.

    Made these last night and had again for lunch today - salad with the patties was yummy... Toddler also enjoyed the patties and husband had leftovers with rice todayand also enjoyed... 

    Will definitely make again... 

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  • JulieB64 wrote: I hope I

    Submitted by becjee on 23. January 2016 - 12:37.

    JulieB64

    I hope I didn't flatter them too much though....I told them they looked beautiful and thought they'd taste lovely!! tmrc_emoticons.;)

     

    Love it! tmrc_emoticons.)

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  • These were good.  I used

    Submitted by Jacq@internode.on.net on 23. January 2016 - 09:17.

    These were good.  I used sweet potato rather than potato and ommitted the flour, so mine were quite messy to cook, but were yummy.  I also added some tumeric and zucchin to the second half of the batch to zing it up a bit, and they were yummy too.  My pre-schoolers ate them without too much encouragement.

     

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  • I made these tonight and they

    Submitted by JulieB64 on 22. January 2016 - 19:56.

    I made these tonight and they were delicious! A nice healthy meal. I hope I didn't flatter them too much though....I told them they looked beautiful and thought they'd taste lovely!! tmrc_emoticons.;)

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