Super Tasty Salmon & Potato Cakes (GF)

 

  • 80 g rice cakes 
  • 1/2 tsp sea salt
  • 1/2 tsp turmeric
  • 1 tbls of dried French Tarragon
  • 1ltr of water
  • 300g Sweet Potato
  • 300g white potato (dutch cream works well)
  • 1 tbls fresh chives (chopped)
  • Bunch of spring onions sliced (white part only)
  • 200g packet of smoked salmon (whole fillet)

Thermomix Instructions

For the rice crumbs: Put rice cakes, salt, turmeric and tarragon into the bowl blend Sp8 5 sec set aside In a large bowl.

Measure 1000 g of water and set to 20 minutes Varoma SP1

While the water is heating, Peel your potatoes (sweet and white), chop into small cubes and place into the steaming basket inside the jug.

Remove the basket and set aside to cool tip out the water. No need to clean

Once potatoes have slightly cooled place all ingredients (excluding the rice crumbs) into the jug and mix 15SEC SP3 reverse.

Scoop a heaped tablespoon of salmon mixture from the bowl and throw into the crumbs, tossing about to coat. Scoop gently out of the crumbs and press down to make a 1.5cm patty. Continue until all the mixture is crumbed.

Heat a skillet on a low heat and add any oil of choice. I used Macadamia oil but you can use any high heat oil like rice bran or coconut oil.

Fry the Salmon and Potato cakes until they are golden on each side and place on paper towel to absorb excess oil.

Makes approximately 9

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Super Tasty Salmon & Potato Cakes (GF)

 

  • 80 g rice cakes 
  • 1/2 tsp sea salt
  • 1/2 tsp turmeric
  • 1 tbls of dried French Tarragon
  • 1ltr of water
  • 300g Sweet Potato
  • 300g white potato (dutch cream works well)
  • 1 tbls fresh chives (chopped)
  • Bunch of spring onions sliced (white part only)
  • 200g packet of smoked salmon (whole fillet)

Thermomix Instructions

For the rice crumbs: Put rice cakes, salt, turmeric and tarragon into the bowl blend Sp8 5 sec set aside In a large bowl.

Measure 1000 g of water and set to 20 minutes Varoma SP1

While the water is heating, Peel your potatoes (sweet and white), chop into small cubes and place into the steaming basket inside the jug.

Remove the basket and set aside to cool tip out the water. No need to clean

Once potatoes have slightly cooled place all ingredients (excluding the rice crumbs) into the jug and mix 15SEC SP3 reverse.

Scoop a heaped tablespoon of salmon mixture from the bowl and throw into the crumbs, tossing about to coat. Scoop gently out of the crumbs and press down to make a 1.5cm patty. Continue until all the mixture is crumbed.

Heat a skillet on a low heat and add any oil of choice. I used Macadamia oil but you can use any high heat oil like rice bran or coconut oil.

Fry the Salmon and Potato cakes until they are golden on each side and place on paper towel to absorb excess oil.

Makes approximately 9

 

 
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