Breville BBL550 Main Meals, Crispy Batter for Fish, Lamburgers, Thai Style Fish and Rice Cakes

Main Meals

CRISPY BATTER FOR FISH

Makes approximately 2¼ cups

1 × 60g egg

2⁄3 cup / 150ml water ¾ cup / 190ml milk

2 tablespoons vinegar 1½ cups / 225g plain flour Pinch salt

1.Place ingredients into blender jug, select the Blend function and blend until smooth. Allow to stand for 15 minutes before using to coat fish for deep frying.

TIP: Quantity is sufficient to coat 1kg fish fillets.

TIP: If required, interrupt blending halfway and scrape sides of the jug with a plastic spatula.

LAMBURGERS

Serves 2-4

2 tablespoons chopped fresh herb sprigs (parsley, coriander or rosemary)

1 slice bread, crusts removed and cubed

½small onion, peeled and chopped

½teaspoon ground cumin

200g trim lamb, diced Salt and pepper to taste

1.Place herbs, bread, onion and cumin into blender jug and use the Pulse function until finely chopped and combined.

2.Add lamb and season if desired. Use Pulse function until mixture is just combined. Do not over blend.

3.Shape mixture into 4-6 burgers, cover and refrigerate 20-30 minutes.

4.Cook burgers on a preheated grill or pan fry for 5 minutes each side until cooked when tested.

THAI STYLE FISH AND RICE CAKES

Serves 4

1 small onion, peeled and chopped

2 cloves garlic, peeled and crushed

2 thick slices ginger, peeled and chopped

1 red chilli, sliced

2cm piece of lemongrass, sliced thinly 4 fresh kaffir lime leaves, chopped

¼bunch coriander (stems included discard root section), roughly chopped

8 green beans, chopped

350g white boneless fish fillets, cubed

1 × 60g egg

1 tablespoon fish sauce 1½ cups cooked white rice Oil for shallow frying

1.Place onion, garlic, ginger, chilli, lemongrass, lime leaves, coriander and beans into the blender jug and use the Pulse function until well combined and finely chopped, scrapping down sides with a plastic spatula if necessary.

2.Add fish fillets, egg and fish sauce to the blender jug and use the Pulse function until the ingredients are just combined. Do not over blend.

3.Remove the mixture from the jug, mix in rice and shape into small fish cakes. Cover and chill for 30 minutes.

4.Heat oil in a large fry pan and cook fish cakes over a medium heat until golden on both sides and cooked through, approximately 10 minutes.

Served with cucumber sauce made by combining 2 tablespoons warmed honey with 2 tablespoons lime juice, 2 tablespoons fish sauce and 2 tablespoons finely chopped and deseeded cucumber.

	Recipe 8
BBL550_IB_FA.indd 8	10/02/10 2:32 PM