Salmon bachalhau (salmon patties)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10 oz Fresh Salmon 6 oz Smoked Salmon1 lbs of Potatoes 1 medium Zucchini, shredded1 medium Carrot, shredded1 tsp Salt pepper too taste2 large Eggs3 Tbsp Rice flour, white (or any other flour of choice)6 tbsp Olive Oil
Shred zucchini, then add salt and set to drain for 15 minutes. Squeeze as much liquid out as possible.
Boil potatoes and pass through ricer or mash.
Cook fresh salmon (I just quickly pan fry, but you can steam or poach), peal off skin and shred.
Shred carrot.
Shred or chop smoked salmon into very small bits (almost a paste)
Mush together everything you've prepared so far, until well mixed (I just use my hands). Add salt and pepper and give a taste. Once you're happy with the seasoning, add the eggs and flour and mix thoroughly again.
Make 30 quenelles using two large tablespoons. (If you don't know what this means - just google 'how to make quenelles two spoons'). You'll end up with 3-sided oblong quenelles, perfect for steaming and frying. Or just make small patties (they won't be as pretty, but will still taste good).
Steam in batches for 15 minutes (a two-level bamboo steamer can do this entire recipe in two batches).
Heat about 3 Tbsp of olive oil in large (biggest one you've got) non-stick pan then fry half the quenelles on one side until they get a nice brown crust on the bottom. Remove the cooked and browned bachalhau and repeat with more oil and second batch. Some of the oil will be absorbed by the bachalhau (nutrition calculation includes about 4 Tbsp of olive oil for the recipe).
Serve. (these also freeze and reheat in the microwave beautifully)
Serving Size: makes 30 bachalhau (6 servings of 5 each)
Number of Servings: 6
Recipe submitted by SparkPeople user LITTLE_NIKI.
Boil potatoes and pass through ricer or mash.
Cook fresh salmon (I just quickly pan fry, but you can steam or poach), peal off skin and shred.
Shred carrot.
Shred or chop smoked salmon into very small bits (almost a paste)
Mush together everything you've prepared so far, until well mixed (I just use my hands). Add salt and pepper and give a taste. Once you're happy with the seasoning, add the eggs and flour and mix thoroughly again.
Make 30 quenelles using two large tablespoons. (If you don't know what this means - just google 'how to make quenelles two spoons'). You'll end up with 3-sided oblong quenelles, perfect for steaming and frying. Or just make small patties (they won't be as pretty, but will still taste good).
Steam in batches for 15 minutes (a two-level bamboo steamer can do this entire recipe in two batches).
Heat about 3 Tbsp of olive oil in large (biggest one you've got) non-stick pan then fry half the quenelles on one side until they get a nice brown crust on the bottom. Remove the cooked and browned bachalhau and repeat with more oil and second batch. Some of the oil will be absorbed by the bachalhau (nutrition calculation includes about 4 Tbsp of olive oil for the recipe).
Serve. (these also freeze and reheat in the microwave beautifully)
Serving Size: makes 30 bachalhau (6 servings of 5 each)
Number of Servings: 6
Recipe submitted by SparkPeople user LITTLE_NIKI.
Nutritional Info Amount Per Serving
- Calories: 301.8
- Total Fat: 15.5 g
- Cholesterol: 95.4 mg
- Sodium: 1,024.4 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.9 g
- Protein: 22.1 g
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