KitchenAid KFP750WH Use & Care Guide - Page 27

ENGLISH Herbed Salmon Cakes with Cilantro-Caper Mayonnaise Mayonnaise 3 tablespoons (45 ml) lightly packed fresh cilantro leaves 1⁄2 cup (120 ml) mayonnaise or salad dressing 1 tablespoon (15 ml) drained capers Position mini bowl and mini blade in work bowl. With processor running, add cilantro through the feed tube. Process until chopped, 8 to 10 seconds. Scrape sides of bowl. Add mayonnaise and capers. Process until mixed, 10 to 12 seconds. Remove to small bowl; cover and refrigerate. Cakes 2 cups (475 ml) French or Italian bread cubes 1 tablespoon (15 ml) fresh tarragon leaves 1 strip lemon peel, yellow portion only 2 green onions, cut into 1-inch (2.5 cm) pieces 1⁄2 rib celery, cut into 1-inch (2.5 cm) pieces 1 egg 2 teaspoons (10 ml) lemon juice 1⁄4 teaspoon (1 ml) salt 1⁄8 teaspoon (0.5 ml) black pepper 1 pound (455 g) fresh salmon fillets*, grilled or broiled, and skin removed 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) butter or margarine Position multipurpose blade in work bowl. Add bread. Process until fine crumbs form, about 20 seconds. Remove to shallow pan. With processor running, add tarragon, lemon peel, and onions through the feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl. Add celery. Pulse 2 to 3 times, about 2 seconds each time, or until chopped. Add egg, lemon juice, salt, pepper, and 3⁄4 cup (175 ml) bread crumbs. Pulse 2 to 3 times, about 2 seconds each time, or until mixed. Add salmon. Pulse 5 to 6 times, about 2 seconds each time, or just until mixed. Mixture will be soft; chill, if desired, for easier handling. Shape into 4 cakes, 1⁄2-inch (1.25 cm) thick. Coat both sides of cakes with remaining bread crumbs. In large skillet over medium heat, heat oil and butter. Add cakes. Cook 5 to 8 minutes, or until golden brown and thoroughly heated, gently turning once. Serve with Cilantro-Caper Mayonnaise. Yield: 4 servings. *Two 7-ounce (200 g) cans of salmon, drained, may be substituted, if desired. Tip: Mayonnaise and uncooked cakes may be made and refrigerated up to 1 day in advance. Cook cakes just before serving. Per Serving: About 510 cal, 29 g pro, 10 g carb, 38 g total fat, 7 g sat fat, 140 mg chol, 450 mg sod. 25