Junior chef
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
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
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
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
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
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
Finely chop the herbs, mix with the yoghurt and mayonnaise, season. Serve the dip with the patties.
| Serve with: | Cucumber salad |
|---|
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