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Salmon and cauliflower patties
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 461
  • Fat about 25g
  • Carbohydrates about 30g
  • Protein about 27g
This is needed
This is needed for 4 people
Mash
  • 400 g mealy potatoes
  • 600 g cauliflower
  • salted water
Salmon
  • a little oil, for frying
  • 400 g salmon fillets without skin
  • 0.5 tsp salt
  • a little pepper
Patties
  • 1 organic lemon
  • 2 tbsp potato starch
  • 4 tbsp fine polenta
  • 0.5 tsp salt
  • a little pepper
  • a little oil, for frying
Dip
  • 0.5 bunch herbs (e.g. parsley, dill or mint)
  • 180 g plain yoghurt
  • 2 tbsp mayonnaise
  • salt and pepper to taste
Tools
  • Apron, Colander, Fork, Frying pan, Knife, Lemon grater, Lemon squeezer, Pan, Peeler, Plate, Spatula, Tablespoon, Teaspoon, Timer, small bowl, Cutting board, Kitchen scales, Potato masher
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And that's how it's done
And that's how it's done
Preparation
Preheat the oven to 60°C, warm the platter and plates.
Mash
Peel and chop the potatoes. Separate the cauliflower into florets. Cook the potatoes and cauliflower together in boiling salted water for approx. 30 mins. until very soft. Drain, leave in a colander for approx. 10 mins. to allow the residual moisture to evaporate, return to the pan. Mash the potatoes and cauliflower using a potato masher or fork.
Salmon
Heat the oil in a non-stick frying pan. Season the salmon, fry for approx. 7 mins. on each side, transfer to a plate. Pull apart the salmon using two forks, add to the mash, mix.
Patties
Add a little grated lemon zest, squeeze out 1 tbsp of juice, mix into the mash along with the potato starch, polenta, salt and pepper. With wet hands, shape the mixture into approx. 12 patties. Heat the oil in a non-stick frying pan. Fry the patties in batches for approx. 5 mins. on each side, remove, keep warm.
Dip
Finely chop the herbs, mix with the yoghurt and mayonnaise, season. Serve the dip with the patties.