Salmon and Cauliflower Fish Cakes with a Thermomix
MAINS: Salm * blomkool
As a ‘’no-fish-please!’’ person – my mind changed positively after this recipe.
List of ingredients:
Salmon – 150g pre-cooked or steamed; cauliflower – 200g pre-cooked or steamed; Lemon – a dash; Redpepper= 50 – 80g ; 2 Eggs, Salt & pepper, and HERBS of your choice!
Total Thermi Time: 20 seconds
Product Storage Time: 1-2 days in the fridge
HOW TO MAKE SALMON & CAULIFLOWER FLAT CAKES
As your machine will weigh the ingredients by itself, I’ve added the metric measurements on the first image – in order for you to see if you have sufficient ingredients at hand.
Step 1: Chop the peppers.
Cut the peppers into strips/blocks and add them to the bowl. Fit the spilling cup.
Set for 0:05 seconds at speed 5
Step 2: Add that fish and veggies.
Add the salmon and cauliflower to the peppers in the bowl. Fit the spilling cup.
Set for 0:08 seconds at speed 5.
If you wish – you could dry out extra water from this mixture in a cloth, but the video will show how I just got rid of the water while frying the fish cakes.
Step 2: Add eggs and the rest
Add a dash of lemon (fresh) or bottled, 2 eggs, salt & pepper as well as herbs to your taste. Fit the spilling cup
Set for 0:07 seconds at speed 3.
… you’re done… but you still need to fry them..
Place spoon size balls, flattened onto a silicone mat, covered by cling wrap for approximately 1 hour. ( I only had half an hour at the time of this recipe – no one’s watching the clock, right)
Warm a pan with some oil/cooking spray – I used Flaxseed oil.
Scrape the mixture from the mat into the pan – and you can ‘’reform’’ this again in the pan (with the egg lifter) if it loses shape.
See video:
This is a patient process – but soooo worth the wait.
Serve immediately, or at least within a day (the next morning..)
Set your Thermomix on self-clean mode with a dash of VINEGAR and a drop of dishwashing liquid … for the fish smell … while frying the golden fish cakes.
HOW MUCH DO YOU GET FROM THIS RECIPE?
Approximately 8 adult-size fish cakes – depending on the size you require -you can make bite sizes for platters and then have about 20 from this mixture.
HOW DO I STORE THIS RECIPE?
Keep refrigerated if not used immediately.
HOW DO YOU SERVE THIS RECIPE?
A great mayonnaise or sour cream would work wonders, but this cake is delicious on its own too – especially if you’re counting calories.
WHAT IS THE NUTRITIONAL VALUE?
If we divide your full recipe in 8 servings (it could probably be more), this would be the Estimated Nutritional Values.
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