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Simple Delicious Fish Cakes
with Paprika Mayonnaise
These fish cakes are traditional but always a
crowd pleaser
500g cod, roughly chopped
1 cup fresh breadcrumbs
¼ cup plain flour
2 tablespoons mayonnaise
1 teaspoon ground cumin
½ teaspoon ground coriander
3 cloves garlic
2 eggs
1 onion
Mayonnaise:
¾ cup mayonnaise
1 tablespoon lemon juice
2 teaspoons lemon zest
½ teaspoons smoky paprika
Salt and freshly ground black pepper, to taste
1. Place all ingredients in a large bowl.
Season to taste with salt and pepper.
Mix well.
2. Shape mixture into ¼ cup sized patties.
Place on lined tray. Cover and refrigerate
for 15 minutes.
3. Preheat Contact Grill for 3-5 minutes.
4. Spray preheated plates with cooking spray.
Place chicken patties on grill. Close lid and
cook for 6-8 minutes or until golden and
cooked. Repeat with remaining mixture.
Serve.
Toasted Sesame Ginger Salmon Serves 2
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
2 teaspoons grated fresh ginger
1 clove garlic, crushed
2 x 250g skin-on salmon fillets
Salt and freshly ground black pepper, to taste
Toasted sesame seeds, shallots and fresh
coriander, to serve
1. Place all ingredients; except salmon in a
large bowl. Reserve half of the liquid.
Add salmon and coat in marinade.
Cover and refrigerate for 30 minutes.
2. Preheat Contact Grill for 3-5 minutes.
3. Place salmon skin side down on the grill.
Brush with reserved marinade. Close the
lid and cook for 3-4 minutes, opening the
liquid every 2 minutes to brush with liquid.
4. Once salmon is cooked brush with any
remaining liquid. Season to taste with
salt and pepper. Top with sesame seeds,
shallots and fresh coriander. Serve.
Contact Grill Recipes continued
SEAFOOD
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Summary of Contents for Cafe Grande GC2400
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