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To make salmon patties for 4 you will need
Ingredients
| 105 | grams | Canned pink salmon | | 25 | grams | Cream cheese | | 2 | | Spring onions finely chopped | | 1/4 | | Red pepper; finely chopped | | 200 | grams | Strong plain flour | | 2 | | Eggs; beaten | | 1 | pinch | Salt | | 2 | teaspoons | Freshly chopped basil | | 435 | grams | Canned tomato soup | | 50 | grams | Cheddar cheese, grated |
Instructions
Pre-heat oven to 375 F, 190 C, Gas mark 5.
Drain the can of salmon. Flake the fish. Mix with the cheese, onions and
red pepper. Set aside. Put the flour into a bowl, add the eggs, salt and
basil. Mix well to form a soft dough. Divide into egg size pieces. Knead
until smooth.
Roll the dough pieces on a lightly floured board to a maximum 2mm / 1/10
inch thick or roll each piece through a pasta maker reducing the setting to
5 or 6 over 3 or 4 rollings. Cut the pasta sheets into 3cm / 1 1/2 inch
squares. Put salmon filling onto one corner of each square then fold in
half diagonally to make a triangular "pattie". Dry on silicone paper for 1
hour before cooking, turning each pattie over after 30 minutes to dry
undersides.
Put the soup into a casserole dish and drop the salmon patties into it.
Cover with a lid and cook in the oven for 30 minutes. Uncover and sprinkle
with the cheese. Continue cooking for a further 10 minutes.
Serve the salmon patties with salad.
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Wed 30 Jan 2008
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