Pete’s kitchen

Make star-shaped salmon cakes and serve on skew­ers for sticks of yum!

Better Homes and Gardens (Australia) - - Tv Contents -

Wild salmon muffins

fish cakes for lunch or a snack at work and school are one of the health­i­est op­tions around. For th­ese muffins you use pre-cooked wild salmon, but you can opt for any cooked seafood you like, or re­place it with any type of mince to make a yummy patty. Served with salad and mayo, the muffins also make a great light din­ner.

WILD SALMON MUFFINS

Prepa­ra­tion time 20 mins Cook­ing time 25 mins Makes 12

Co­conut oil or good-qual­ity an­i­mal fat, to grease, plus ex­tra 1 Tbsp

½ red onion, finely

chopped

½ red cap­sicum, de­seeded

and finely chopped 5 free-range eggs,

lightly beaten 415g can or jar wild pink

or red salmon, drained 1 Tbsp co­conut flour

2 Tbsp finely chopped curly

or flat-leaf pars­ley leaves 1 hand­ful baby spinach leaves, chopped (you can also use sil­ver­beet, kale or radic­chio if you like) 2 tsp di­jon mus­tard

½ tsp sea salt Freshly ground black

pep­per, to sea­son Wooden skew­ers (optional)

TO SERVE

½ ice­berg lettuce, cut

into wedges

2 cel­ery stalks, cut

into 6cm ba­tons

1 lemon, cut into slices 150g may­on­naise (add a lit­tle smoked pa­prika for a bit of spice, if you like)

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Grease 12 star-shaped sil­i­cone moulds or a 12-hole stan­dard muf­fin tin with oil or fat.

STEP 2 Heat ex­tra co­conut oil or fat in a fry­ing pan over medium heat. Add onion and cap­sicum and fry for 5 min­utes, or un­til soft­ened and start­ing to colour slightly. Re­move from heat and al­low to cool.

STEP 3 In a bowl, com­bine eggs, salmon, flour, pars­ley, spinach, mus­tard, sea salt, and onion and cap­sicum mix­ture, then mix well with your hands or a wooden spoon. Sea­son with pep­per.

STEP 4 Spoon mix­ture evenly into pre­pared moulds or tin. Bake for 20 min­utes, or un­til muffins are firm and cooked through. Cool muffins in moulds or tin for 2 min­utes be­fore turn­ing out onto a wire rack to cool com­pletely.

STEP 5 Serve them (on wooden skew­ers, if de­sired) with lettuce, cel­ery, lemon and may­on­naise on the side.

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