KITCHENAID KPFP850 - Manual (Page 75)

73
F
OOD
P
ROCESSOR
R
ECIPES
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
1 1 ⁄
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.
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 1 1 ⁄
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.
HERBED SALMON PATTIES
WITH CILANTRO-CAPER MAYONNAISE