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godz. - 18:51

Salmon cake with egg and parsley

domowy patchwork

I feel sorry for parents of fussy eaters. They scheme and smuggle, but the kids still peck at their food and in disgust take pieces of carrot out of their soup. I am a lucky mother. I have wonderful children who basically eat everything. They can find something they like in every restaurant. They eat cartloads of fruit and vegetables, they don't frown at an "abatis" like dill or parsley in their soup, and every kind of salad or multi-coloured leaves disappear from the plate in a flash. Of course like everyone they have their favourite dishes which they can eat all the time: spaghetti, chops, meatballs, pancakes, pizza and sushi. Using my children's constant love of frikadelle, I prepared a fish version of them. To minced salmon meat I added cooked quinoa, hard-boiled egg and a lot of parsley. As a bonus I used hot beetroots, and in a few minutes lunch was a memory. That's what I like best.

500g of minced salmon meat
50g of quinoa
4 eggs
4-5 tablespoons of chopped parsley
1 onion
1 clove of garlic
1 tablespoon of butter
3-4 tablespoons of breadcrumbs
salt and pepper
oil for frying

Boil the quinoa in salty water. Hard boil three of the eggs, peel and dice them. Chop the onion and garlic and fry them in the butter. Put the salmon meat, onion and garlic, quinoa, breadcrumbs and raw egg in a bowl. Mix them thoroughly. Add the hard boiled eggs, parsley, a little salt and pepper and mix them in. Form the fish cakes with the mixture and fry them in the oil until they are golden.

Enjoy your meal!

Try also:
Courgette cutlets
Egg cutlets
Cutlets from millet groats with chickpeas


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