Salmon Burgers with Hand-Cut Fries

This salmon burger recipe is an adaption of the salmon patties recipe. Fries were hand-cut with a multiple blade vegetable slicer set on 1/4". You'll also need a small fryer for cooking the french fries.

Prep. Time: 30 mins.
Cooking Time: 25-30 mins.
Servings: 6-8


Ingredients:

Salmon Burgers
2 x 12 oz. Cans of Pink Salmon
3 Whole Eggs
1 Onion Chopped
1/2 cup Bread Crumbs

2 tsp Dijon Mustard

1/4 cups Mayonnaise 

2 Tbsp Parmesan
4 Tbsp Yellow Corn Meal
1/2 tsp Salt
1 tsp Black Pepper
1/2 cup Butter
1 1/2 Tbsp Tabasco
2 Tbsp Lemon Juice
6 Kaiser Rolls

Topping
1/2 cup Sour Cream
1 tsp Lemon Juice
1 tsp Dried Dill

French Fries
2 Large Potatoes
48 oz Vegetable Oil
16 oz Peanut Oil
1 cup Flour
1 tsp Salt
1 tsp Onion Salt
1 tsp Paprika
1 cup Water


Directions:

Before beginning, preheat the oven to 400 °F. Fill a small fryer with the oil and heat to 325 °F.

Pour all of salmon patty ingredients into a large bowl and mix well (a large potato masher helps).

Mold the resulting dough like mixture into approximately 6-8 patties.

Place on a greased baking sheet and bake at 400 °F for 30 mins.

While the burgers are cooking, mix the flour, salt, onion salt, paprika and water in a mixing bowl to make batter for the fries.

Slice the potatoes using a vegetable slicer set on 1/4".

Place the sliced potatoes in the batter and coat them thoroughly.

Place the coated potato pieces in the fryer one-by-one until there are about 2 dozen cooking.

Fry for 6-8 minutes, then remove, drain and set aside.

Keep repeating until all of the potato pieces have been cooked.

In a small bowl mix the sour cream, lemon juice and dill for the topping.

Once the burgers are done, top with the sauce and green leaf lettuce.

Serve on toasted rolls with fries.

Vegetable Stir Fry

This is a quick and easy recipe that can be used mid-week when there's not much time. Shrimp or tofu can also be sauteed in a little rice wine and soy sauce and added in separately.

Prep. Time: 15 mins.
Cooking Time: 5 mins.
Servings: 3-4


Ingredients:

1/2 cup Soy Sauce
1/2 cup Chicken or Vegetable Broth
1/3 cup Rice Wine
1 Tbsp Sugar
1 Tbsp Sesame Oil
1/4 tsp White Pepper
2 Tbsp Vegetable Oil
1 Tbsp Minced Garlic
1 Tbsp Minced Ginger
2 Tbsp Constarch
1/4 cup Water
1 head of Broccoli
1 small Cabbage
4 Carrots
16 oz. Shiitake Mushrooms


Directions:

Julienne or slice the carrots.

Chop the broccoli, cabbage and mushrooms into bite size pieces.

Add the vegetable oil, sesame oil, minced garlic and minced ginger to a large frying pan or wok.

Cook for 2-3 minutes.

Add in the cabbage, broccoli, carrots and mushrooms and cook until the vegetable become tender (about 5 mins.).

Add the soy sauce, broth, wine, sugar, white pepper, cornstarch and water and bring to a boil.

Serve over rice.