SALMON PATTIES
A nutritious and delicious dinner. The patties are good served with either red wine vinegar or cheese sauce. To round out your meal serve salmon patties with a big green salad and french bread.
Provided by Jackie Smith
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- In a medium size mixing bowl combine salmon, onion, egg, crackers, salt, pepper, and celery. Mix well.
- Make patties out of salmon mixture and roll in cornmeal.
- In a large frying pan over medium high heat oil for frying. Place salmon patties in oil and fry on both sides until golden brown. Drain well. Serve warm.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 12.3 g, Cholesterol 70.7 mg, Fat 11.8 g, Fiber 1.2 g, Protein 19.9 g, SaturatedFat 1.8 g, Sodium 80.1 mg, Sugar 0.7 g
SALMON PATTIES II
This is my Dad's recipe that he taught me years ago. Dad is in his 70's now but still cooks just as well as he ever did. Simple but great!
Provided by Del Lockamy
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Yield 5
Number Of Ingredients 4
Steps:
- In a medium bowl, combine salmon, egg, and flour; mix well. Form into patties.
- Heat approximately 1/4 inch oil in a fry pan over medium-high heat. Fry patties in batches until browned, turning once. Drain on paper towels, and serve.
Nutrition Facts : Calories 351.3 calories, Carbohydrate 9.4 g, Cholesterol 73.5 mg, Fat 24.8 g, Fiber 0.3 g, Protein 21.8 g, SaturatedFat 3.9 g, Sodium 470.1 mg, Sugar 0.1 g
SAFFRON GOLDEN MILK
Feeling sick or really need a pick-me-up? Look no further! Saffron golden milk makes the perfect medicinal pairing with turmeric. Try out this drink recipe and you are sure to be feeling better in no time! If you wish to have your drink sweetened, add a teaspoon or two of honey into your drink.
Provided by Zaran Saffron
Categories Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Pour 1/3 cup milk into a saucepan. Heat over medium-low heat until hot but not boiling, about 1 minute. Add turmeric, ginger, black pepper, cardamom, and saffron; stir until combined. Pour remaining milk into the saucepan and cook over medium heat until flavors blend, for 3 to 5 minutes more.
Nutrition Facts : Calories 128.4 calories, Carbohydrate 12.8 g, Cholesterol 19.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 3.1 g, Sodium 100.9 mg, Sugar 11.5 g
SAFFRON RICE CAKES
Steps:
- For Rice:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and pepper and cook until tender, about 5 minutes. Add the rice and stir to completely coat all the rice with the oil. Stir in the chicken stock, saffron, salt, to taste and the peas. Cover and reduce the heat to low. Cook until the liquid has been absorbed and rice is tender, about 20 minutes. Remove from the heat and cool until slightly warm, about 30 minutes.
- For Rice cakes
- Using a small ice cream scoop or tablespoon, scoop out tablespoon-size balls of rice and form into cakes, about 1 1/2 inches diameter. Put the cakes in a baking dish and layer between sheets of waxed paper.
- In a small bowl, beat together 2 eggs with 1/4 cup of water. Put the bread crumbs into a shallow dish. Dredge each of the rice cakes into the egg mixture and then into the bread crumbs, making sure they are completely coated. Transfer the breaded cakes to a baking dish that has a layer of bread crumbs on the bottom. Layer the cakes between sheets of waxed paper and sprinkle the layers with bread crumbs.
- Heat the oil in large saute pan over medium-high heat. Fry the cakes in batches, 3 to 4 minutes per side or until golden brown. Place onto a baking sheet lined with paper towels to drain. Blot the tops of the cakes with paper towel to remove excess oil.
- Transfer to a serving platter and garnish with a dollop of sour cream and bit of tapenade.
SAFFRON MILK PATTIES
Number Of Ingredients 6
Steps:
- 1. In a small bowl, soak the saffron threads in the milk about 30 minutes. Then, in a large nonstick skillet or saucepan, mix the cream, dry milk, and ricotta cheese and cook, stirring, over medium heat until smooth, 3 to 5 minutes. Reduce the heat to low, mix in the saffron-infused milk and the saffron, and cook, stirring often, until the mixture (khoa) is almost dry and pulls away from the sides of the pan, 7 to 10 minutes.2. Remove from the heat. Let cool about 1 hour and shape the mixture into 1-inch patties. Then, with your thumb, press into the center of each patty to make a slight depression. Press some ground pistachios into the depression and serve, preferably at room temperature.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CREAMY MILK PUDDING WITH ALMONDS AND SAFFRON
Number Of Ingredients 7
Steps:
- 1. In a bowl, soak the almonds in water to cover by 2 inches. Drain and peel the almonds and, in a blender or a food processor, coarsely grind them.2. Place the half-and-half in a large microwave-safe bowl and cook on high power 25 to 30 minutes, stopping to stir after the first 10 minutes, then every 5 minutes, until the half-and-half is reduced by at least half. Every time you stop to stir, a thin skin will have formed on the surface break it, but carefully, to avoid giving yourself a steam burn. 3. Mix in the sugar, ground almonds, and saffron-infused milk (reserving the saffron threads for garnish) and cook on high power another 3 to 5 minutes.4. Transfer to a serving bowl, mix in the cardamom seeds and rose essence, and cool to room temperature, stirring occasionally while it cools. Refrigerate at least 4 hours and serve chilled. If the pudding is thicker than you wish, add more half-and-half or milk until you get the consistency you desire. Scatter the reserved saffron threads as a garnish and serve.VARIATION: To give this rabdi another authentic touch, mix in 1 cup part-skim ricotta cheese after the first 10 minutes. Adjust the sugar before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SAFFRON CURDLED MILK PATTIES
Number Of Ingredients 6
Steps:
- 1. In a small skillet over medium heat, dry-roast half the, saffron, stirring and shaking the pan, until crisp and a few shades darker, about 1 minute. Grind in a mortar and pestle or with the back of a spoon.2. In a heavy saucepan, bring the milk to a boil over high heat. Remove from the heat and cool about 5 minutes. Then add the vinegar and stir lightly until the milk curdles. The curds should be very tiny (unlike the big curds of paneer cheese). Drain through a very fine-mesh strainer about 1 minute. Discard the whey, transfer the curds to a bowl, and mash them with a fork until fine. If the curds are large, process in the food processor until minced.3. In a large nonstick skillet over medium-high heat, boil together the cream and sugar until it bubbles vigorously, about 3 minutes. Mix in the curds and dry milk and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, 7 to 10 minutes. Mix in the remaining saffron threads and the roasted saffron during the last 2 to 3 minutes of cooking.4. Let cool at room temperature about 1 hour. Shape the mixture into 30 to 40 (1-inch) balls. Then, with your thumb, press down in the center of each ball to flatten them and make a slight depression. Serve, preferably at room temperature.VARIATION: To make cardamom-flavored sandesh, do not add any saffron instead, fill each depression with a scant pinch of thinly sliced pistachios and ground green cardamom seeds.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SAFFRON MASH POTATOES
Delicious earthy flavor.
Provided by nmschalk
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 23.5 g, Cholesterol 3.4 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 876.9 mg, Sugar 2.1 g
SAFFRON CURDLED MILK PATTIES
Number Of Ingredients 6
Steps:
- 1. In a small skillet over medium heat, dry-roast half the, saffron, stirring and shaking the pan, until crisp and a few shades darker, about 1 minute. Grind in a mortar and pestle or with the back of a spoon.2. In a heavy saucepan, bring the milk to a boil over high heat. Remove from the heat and cool about 5 minutes. Then add the vinegar and stir lightly until the milk curdles. The curds should be very tiny (unlike the big curds of paneer cheese). Drain through a very fine-mesh strainer about 1 minute. Discard the whey, transfer the curds to a bowl, and mash them with a fork until fine. If the curds are large, process in the food processor until minced.3. In a large nonstick skillet over medium-high heat, boil together the cream and sugar until it bubbles vigorously, about 3 minutes. Mix in the curds and dry milk and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, 7 to 10 minutes. Mix in the remaining saffron threads and the roasted saffron during the last 2 to 3 minutes of cooking.4. Let cool at room temperature about 1 hour. Shape the mixture into 30 to 40 (1-inch) balls. Then, with your thumb, press down in the center of each ball to flatten them and make a slight depression. Serve, preferably at room temperature.VARIATION: To make cardamom-flavored sandesh, do not add any saffron instead, fill each depression with a scant pinch of thinly sliced pistachios and ground green cardamom seeds.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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