- TM 5
Ingredients
Breadcrumbs
- 4 pieces bread, toasted
Rissoles
- 2 sprigs Dill
- 4 sprigs spring onion, 1 to garnish
- 4 sprigs parsley
- 1 can Red Salmon, large, drained
- 1 egg
- to taste Salt and pepper
- 1 litres Water (for steaming potatoes)
Mashed Potato
- 800 g floury potatoes, peeled - Nadine, Golden Creme
- 1 level tbsp Vegetable stock paste
- 1 heaped tablespoons sour cream
Coating
- panko crumbs or breadcrumbs from Step 1
Accessories you need
-
Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Toast bread. Allow to cool slightly. Rip apart and place in bowl.
Blitz 10 sec/ spd 10.
Set aside.
Or use pre-prepared breadcumbs, or panko crumbs (or coating of choice.) - Add water and stock to bowl and preheat 10min/100 degrees/Spd2.
Add peeled potatoes to steaming basket and cook until soft approx 20 mins/Varoma/Spd2.
Once cooked, remove steaming basket, empty water from bowl. Drain well.
Insert butterfly.
Place drained potatoes, and sour cream into bowl and whip 10sec/Spd3.
Be careful not to make it too wet or rissoles will not hold their form.
Set aside in large bowl. - Chop herbs 3 secs/Spd 7.
Add salmon and egg. Mix 10 sec/Spd 1.
Add salt and pepper to taste.
Add enough of the reserved mashed potatoes to the bowl, to achieve the consistency you're after. Combine salmon mix with the potatoes, 10 sec / Speed 3 / reverse.
Take 1 heaped Tbsp mixture to shape into balls and set aside until ready to coat. - Dip rissoles in crumbs/coating mixture, keep in ball form.
- Add oil/butter to pan.
Shallow fry on both sides until golden brown. Cook side one, and then once you've turned over, press down lightly into desired form.
Serve with lemon or lime wedge and salad or vegetables of your choice.
Breadcrumbs
Mashed Potato
Salmon and Herb Mix
Coating
Cooking
Tip
Gluten free: Substitute breadcrumbs for almond meal panko crumbs
Add lemon or lime juice to the mixture before coating in breadcrumbs. Be careful not to make the mix too wet.
You can use coconut oil to fry, to add another level of flavour.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
So glad you enjoyed it. Maybe try a more floury potato? Or you could add some bread crumbs if the mix is too wet for your liking.
Kimmy leigh:
Sally Hyland | Business Development Manager - NSW
Find me on Facebook and instagram at ThermixalotNSW
@thermokez sorry, my default is 1litre of water. I’ll add it to the recipe. Thanks
Sally Hyland | Business Development Manager - NSW
Find me on Facebook and instagram at ThermixalotNSW
hello, how much water?
Great tasting recipe. All the family enjoyed. A little on the wet side even though I added hardly any butter to the potato. I may have over mixed potato. Will make again
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