Minggu, 16 September 2018

MINI SALMON CAKES WITH SRIRACHA LEMON AIOLI RECIPE

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I form mini balls with my 1½ inch scoop, place on the cookie sheet lined with a new piece of parchment, and either stick in the freezer or bake at 400 for another 15-20 minutes until just slightly golden.

(To freeze them, place the cookie sheet in the freezer for a few hours, then transfer the cakes to a large freezer bag to store until you need them. Remove from the freezer the night before – or morning of – the day you want to use them.  Place them on a parchment-lined baking sheet and let them defrost in the fridge, then bake on 400 for 15-20 minutes.)

Ingredients

For The Salmon Cakes:
  1. 2 pounds salmon fillet
  2. 11/2 teaspoon salt
  3. 11/2 teaspoon pepper
  4. 1 large onion, diced, sautéed
  5. 2/3 cup plain dried breadcrumbs
  6. ......................................................
  7. ..........................................................
full recipe : tasteandsee.com



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