Follow the guided recipe from Multo™ by CookingPal® to make these crispy, creamy salmon patties and soft potatoes. Use the Simmering Basket to easily boil ingredients, blend the mayonnaise, and mix the patties by one machine, making this a no-hassle recipe to make at any time. Seafood lovers can eat these crunchy on the outside, flaky on the inside patties for lunch or dinner and can enjoy their fresh ingredients and flavors.
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Seafood lovers can eat these crunchy on the outside, flaky on the inside patties for lunch or dinner and can enjoy their fresh ingredients and flavors.
0.5 BUNCH parsley
2.75 OZ / 80 G onion
1.5 OZ / 40 G pickled gherkin
0.25 OZ / 10 G capers
4 EA large eggs
3 TSP lemon juice
1 TSP Dijon mustard
0.75 TSP salt
0.5 TSP sugar
13 OZ / 370 G grapeseed oil
21.25 OZ / 600 G salmon
1 BUNCH dill
1 EA egg yolk
1.5 OZ / 40 G sour cream
2 OZ / 60 G breadcrumbs
26.5 OZ / 750 G potatoes
3 TBSP sunflower oil
Boil two eggs for 10 minutes and allow to cool until ready to use.
Peel the onion, cut into quarters and add into mixing bowl with the parsley, gherkins, and capers. Blend for 8 seconds / speed 7. Scrape down and place to one side.
Crack one egg and add to mixing bowl with lemon juice, Dijon mustard, salt, pepper, and sugar, mix for 20 seconds / speed 3.
Slowly pour the oil in while the machine is running for 2 minutes / speed 4 to make the mayonnaise.
Add the onion and gherkin mixture. Mix for 8 seconds / speed 2.
Peel and chop the boiled eggs and add to the mayonnaise mix in mixing bowl. Mix for 5 seconds / speed 4.
Add the dill to mixing bowl. Blend for 8 seconds / speed 8.
Cut the salmon into pieces and add to mixing bowl. Chop for 10 seconds / speed 4.
Crack one egg and add into mixing bowl with egg yolk, sour cream, breadcrumbs, lemon juice, salt and pepper. Mix for 1 minute / speed 3 / reverse. Take the salmon cake mixture out and make 12 salmon cakes.
Rinse the mixing bowl and place 500 ml of water inside. Attach simmering basket in place. Peel and chop the potatoes to chunks and place inside the simmering basket. Steam for 15 minutes.
Add the sunflower oil to the pan and cook the cakes for 4-5 minutes on each side on a medium heat.
Serve the salmon cakes with the remoulade and steamed potatoes, drizzle with olive oil and fresh lemon juice. Enjoy your meal!
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