KitchenAid KPFP850OB Instruction Manual - Page 75
Herbed Salmon Patties
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HERBED SALMON PATTIES WITH CILANTRO-CAPER MAYONNAISE FOOD PROCESSOR RECIPES MAYONNAISE Position mini bowl and mini blade in work bowl. With processor running, add cilantro through small 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. PATTIES Position multipurpose blade in work bowl. Add bread. Process until fine crumbs form, 20 to 25 seconds. Remove to small bowl. Set aside. With processor running, add tarragon, lemon peel, and onions through small 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 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. Shape into 6 patties, 1⁄2-inch thick. Coat both sides of patties with remaining 11⁄4 cups bread crumbs and press into patties. In large skillet over medium heat, heat 1 tablespoon oil and 1 tablespoon butter until hot. Add patties in batches, if necessary. Cook 5 to 6 minutes per side, or until golden brown, turning once. Add additional oil and butter if necessary. Serve with Cilantro-Caper Mayonnaise. Yield: 6 servings. Tip: Mayonnaise and uncooked patties may be made and refrigerated up to 1 day in advance. Cook patties just before serving. Per Serving: About 400 cal, 28 g pro, 7 g carb, 28 g total fat, 5 g sat fat, 120 mg chol, 390 mg sod. MAYONNAISE 3 tablespoons lightly packed fresh cilantro leaves 1⁄2 cup mayonnaise or salad dressing 1 tablespoon capers, drained PATTIES 2 cups French, Italian or sour dough bread cubes, divided 1 tablespoon fresh tarragon leaves 2 strips lemon peel, yellow portion only 3 green onions, cut into 1-inch pieces 1 rib celery, cut into 1-inch pieces 1 egg, beaten 1 tablespoon lemon juice 1⁄4 teaspoon salt 1⁄8 teaspoon black pepper 11⁄2 fresh salmon fillets*, grilled or broiled, and skin removed 1-2 tablespoons olive oil 1-2 tablespoons butter or margarine * Three, 7-ounce cans salmon, drained, may be substituted, if desired. 73