Salmon cakes with cucumber salad for Thermomix®
Salmon fillet (skinless, cubed (2 cm))
Ingredients · Servings 2
- 350 g Lachsfilet
- 10 g ginger
- 1 shallot
- 20 g vegetable oil
- 2 strips of organic lime peel
- 0.5 tsp salt
- 400 g Organic Salad Gherkins
- 100g carrot
- 10 stalks of coriander leaves
- 20 g vegetable oil
- 20 g lime juice
- 4 pinches of salt
- 3 The Pepper Prize
- 10 g soy sauce
- 50 g mung bean sprouts
Method · 15 min
- For the fishcakes, spread the salmon cubes on a flat plate and freeze for 45 minutes. At the end of this time, continue with the recipe.
- Place the ginger in the mixing bowl, chop for 5 seconds/speed 8, and push down with the spatula.
- Add the shallot, chop for 5 seconds/speed 6 and push down with the spatula.
- Add 10 g of oil, sauté for 3 min./100 °C/speed 1 and transfer to a bowl. Rinse and dry the mixing bowl.
- Add lime zest and salt to the mixing bowl, chop for 10 seconds/speed 10 and push down with the spatula.
- Add the partially frozen salmon and shallot mixture and chop for 5 seconds/speed 2. With oiled hands, form the mixture into 4 patties and set aside on a plate. Rinse the mixing bowl.
- For the cucumber salad, put the cucumbers in the mixing bowl, chop for 5 seconds/speed 4.5 and transfer to a bowl (3 l).
- Place carrots and coriander in the mixing bowl, chop for 5 seconds/speed 4.5 and mix into the cucumber using the spatula.
- Add 20g of oil, lime juice, salt, pepper and soy sauce to the mixing bowl, mix for 5 seconds/speed 4, add to the cucumber-carrot mixture, add mung bean sprouts and mix with the spatula.
- Heat 10g of oil in a large coated frying pan, fry the meatballs for 4-5 minutes on each side and serve with the cucumber salad.
g Ginger (fresh, in thin slices)
shallot (halved)
vegetable oil (and a little more for processing)
Strips of organic lime peel (each 1 x 4 cm)
organic salad cucumber (peeled in strips, cut into pieces (3 cm))
Carrots (in pieces (2 cm))
Stems, stems, coriander leaves (picked)
