In the Thermomix: Salmon rissoles, love.

thermomix-salmon-patties-1

I don’t think my family could be any more Australian if we tried. When people would ask where my family came from, I’d simply say, “Australia” with a puzzled look on my face. We don’t have an ounce of heritage or culture, and I know someone, somewhere down the line came from England but we’re Australian, love. And as any good Australian does, we love a good rissole. My Ma makes her all fancy with some mince, egg, tomato sauce and BBQ sauce. F-aaaancy.

So it’s only right that my kids like rissoles too, mince-y ones and these salmon ones too. Hubby turned up his nose at these until I practically forced one down his gob, because they were good and he needed to know it. He liked them.

This is one very rare meal that I make and everyone likes. And that’s like winning lotto, I tell you! LOTTO! Is it too much to ask to make something that everyone loves and eats?

Luella smashed these like they were going out of fashion. Silly me forgot that they had parmesan in them, so she had a reaction that night from them… so I’ll tweak the recipe to make them dairy-free in future.

This recipe is originally from Louise Fulton‘s Thermomix Cooking for your Baby & Toddler. Be warned, it’s best to start this recipe in the morning. Get them ready, put them in the fridge and then fry them at dinner time.

thermomix-salmon-patties

Ingredients

500g potatoes, peeled and cut into 3-4cm pieces
1 garlic clove
140g water
60g parmesan cheese, cut into cubes
1 tablespoons fresh chives, roughly chopped
210g tinned red salmon, well drained {also remove the skin and bones}
20g butter
3 tablespoons flour
2 eggs
90g breadcrumbs {make your own in the Thermomix with day old bread, blitz for a few seconds on speed 5}
2 tablespoons olive oil

Method

♥ Place potato, garlic and water into the mixing bowl and cook 15-17 minutes/100°C/Reverse/Speed 1. Strain and refrigerate until cold.
♥ Place parmesan and chives into mixing bowl and chop for 10 seconds/Speed 9. Add salmon and chop 3 seconds/speed 4.
♥ Add potato mixture and butter and mix 5 seconds/speed 4. Using the spatula, scrape down the sides of bowl and make sure mixture is well combined. Mix 6 seconds/speed 4. Form mixture into 5cm patties {this is SO much easier if you have wet hands, the mixture doesn’t stick}. Refrigerate for 15 minutes.
♥ Place flour, egg and breadcrumbs into 3 separate bowls. Dust the patties with flour, dip into the egg and then into the breadcrumbs. Place in the fridge for an hour.
♥ Heat half the oil in a large frying pan and cook half the patties until golden on each side. Repeat with the other half of the oil, and remaining patties. Serve warm or cold.

Comments

  1. says

    They look pretty nom. No babies or toddlers in our house, unless you count the man baby. I might just have to give these a spin in the thermie. I have a lifetime of rissole eating to catch up on!

  2. says

    My MIL makes these and they are SOOO! good.
    If your daughter is Lactose intolerant you may want to check these chewable tablets out “Lacteeze’ I became intolerant about 8yrs ago, but only discovered these tabs about 3 yrs ago, when I last brought them in the chemist last time I notices they had a childrens viriety out, I actually just did a post about it all this week funnily enough. They are natural just gives you the enzymes your body isn’t making, chew b4 u eat and your sweet! Hope it helps :-)

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