Salmon and cauliflower patties

1 hr Active
1 hr Total
461 kcal per person
gluten-free, healthy and balanced
Nutritional value / person: Fat: 25 g, Carbohydrate: 30 g, Protein: 27 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Colander
  • Fork
  • Frying pan
  • Knife
  • Lemon grater
  • Lemon squeezer
  • Pan
  • Peeler
  • Plate
  • Spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales
  • Potato masher

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mash

400 g mealy potatoes
600 g cauliflower
salted water

Salmon

a little oil, for frying
400 g salmon fillets without skin
½ tsp salt
a little pepper

Patties

1 organic lemon
2 tbsp potato starch
4 tbsp fine polenta
½ tsp salt
a little pepper
a little oil, for frying

Dip

½ bunch herbs (e.g. parsley, dill or mint)
180 g plain yoghurt
2 tbsp mayonnaise
salt and pepper to taste

How it's done

The kids can help at the marked areas .

Preparation

Preheat the oven to 60°C, warm the platter and plates.

Mash

400 g mealy potatoes
600 g cauliflower
salted water

Peel and chop the potatoes. Separate the cauliflower into florets. Cook the potatoes and cauliflower together in boiling salted water for approx. 30 mins. until very soft. Drain, leave in a colander for approx. 10 mins. to allow the residual moisture to evaporate, return to the pan. Mash the potatoes and cauliflower using a potato masher or fork.

Salmon

a little oil, for frying
400 g salmon fillets without skin
½ tsp salt
a little pepper

Heat the oil in a non-stick frying pan. Season the salmon, fry for approx. 7 mins. on each side, transfer to a plate. Pull apart the salmon using two forks, add to the mash, mix.

Patties

1 organic lemon
2 tbsp potato starch
4 tbsp fine polenta
½ tsp salt
a little pepper
a little oil, for frying

Add a little grated lemon zest, squeeze out 1 tbsp of juice, mix into the mash along with the potato starch, polenta, salt and pepper. With wet hands, shape the mixture into approx. 12 patties. Heat the oil in a non-stick frying pan. Fry the patties in batches for approx. 5 mins. on each side, remove, keep warm.

Dip

½ bunch herbs (e.g. parsley, dill or mint)
180 g plain yoghurt
2 tbsp mayonnaise
salt and pepper to taste

Finely chop the herbs, mix with the yoghurt and mayonnaise, season. Serve the dip with the patties.

Good to know
Serve with: Cucumber salad
Purchase ingredients now

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