BAKED SALMON CAKES (SALMON PATTIES) - A HEALTHY HOLIDAY ...
These baked salmon cakes are light, healthy and a perfect Holiday appetizer! With wild Alaskan salmon, peppers, capers, breadcrumbs and a zesty avocado dressing.
Provided by Gina
Categories Appetizer
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 15
Number Of Ingredients 19
Steps:
- Season salmon with salt.
- Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon.
- Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes.
- Set aside on a dish to cool.
- Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes.
- Set aside to cool to room temperature.
- Flake the salmon into a large bowl.
- Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs.
- Add the vegetable mixture and mix well.
- Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
- Preheat oven to 400°F.
- Spray a non-stick baking sheet with cooking spray.
- Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
- Bake about 10 to 12 minutes on each side, or until golden brown.
Nutrition Facts : ServingSize 1 cake, Calories 87 kcal, CarbohydrateContent 8 g, ProteinContent 7 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 23 mg, SodiumContent 297 mg, FiberContent 1 g, SugarContent 1 g
VEGETARIAN BAKED SAMOSA RECIPE | JAMIE OLIVER RECIPES
Perfect as a curry accompaniment or as a snack in their own right, these flavour-packed samosas are super-fun to make. Plus, once you've cracked making the dough you can experiment with lots of different filling combinations. Delicious!
Total Time 2 hours
Yield 20
Number Of Ingredients 17
Steps:
- To make the dough, combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds (if using) in a large bowl.
- Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
- Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
- Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they’re roughly the same size.
- Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
- Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Deseed and finely chop the chilli.
- Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes.
- Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander. Stir well.
- Stir the cooked veg into the pan and crush gently with a potato masher – don't overdo it: you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves.
- Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil.
- On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
- Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
- Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
- Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through. Serve straightaway with mango chutney.
Nutrition Facts : Calories 181 calories, FatContent 7.2 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 4 g protein, CarbohydrateContent 26.8 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 0.1 g salt, FiberContent 1.8 g fibre
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BAKED SALMON CAKES (SALMON PATTIES) - A HEALTHY HOLIDAY ...
These baked salmon cakes are light, healthy and a perfect Holiday appetizer! With wild Alaskan salmon, peppers, capers, breadcrumbs and a zesty avocado dressing.
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Reviews 4.9
Total Time 30 minutes
Category Appetizer
Cuisine American
Calories 87 kcal per serving
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Reviews 4.9
Total Time 30 minutes
Category Appetizer
Cuisine American
Calories 87 kcal per serving
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