Herbed Salmon Cakes

with Cilantro-Caper Mayonnaise

Mayonnaise

3tablespoons lightly packed fresh cilantro leaves

12 cup mayonnaise or salad dressing

1tablespoon drained capers

Cakes

2cups French or Italian bread cubes

1tablespoon fresh tarragon leaves

1strip lemon peel, yellow portion only

2green onions, cut into 1-inch pieces

12 rib celery, cut into

1-inch pieces

1egg

2teaspoons lemon juice

14 teaspoon salt

18 teaspoon black pepper

1pound fresh salmon fillets*, grilled or broiled, and skin removed

1 tablespoon olive oil

1tablespoon butter or margarine

Position mini bowl and mini blade in work bowl. With processor running, add cilantro through the feed tube. Process until chopped, 8 to 10 seconds. Scrape sides of bowl. Add mayonnaise and capers. Process until mixed, 10 to 12 seconds. Remove to small bowl; cover and refrigerate.

Position multipurpose blade in work bowl.

Add bread. Process until fine crumbs form, about 20 seconds. Remove to shallow pan.

With processor running, add tarragon, lemon peel, and onions through the feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl. Add celery. Pulse 2 to 3 times, about 2 seconds each time, or until chopped. Add egg, lemon juice, salt, pepper, and 34 cup bread crumbs. Pulse 2 to 3 times, about 2 seconds each time, or until mixed. Add salmon. Pulse 5 to 6 times, about 2 seconds each time, or just until mixed. Mixture will be soft; chill, if desired, for easier handling.

Shape into 4 cakes, 12-inch thick. Coat both sides of cakes with remaining bread crumbs.

In large skillet over medium heat, heat oil and butter. Add cakes. Cook 5 to 8 minutes, or until golden brown and thoroughly heated, carefully turning once. Serve with Cilantro-Caper Mayonnaise.

Yield: 4 servings.

*Two 7-ounce cans of salmon, drained, may be substituted, if desired.

Tip: Mayonnaise and uncooked cakes may be made and refrigerated up to 1 day in advance. Cook cakes just before serving.

Per Serving: About 510 cal, 29 g pro, 10 g carb, 38 g total fat, 7 g sat fat, 140 mg chol,

450 mg sod.

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KitchenAid KFP740 manual Herbed Salmon Cakes With Cilantro-Caper Mayonnaise

KFP740 specifications

The KitchenAid KFP740 is a versatile and powerful food processor designed to elevate your culinary experience. With its robust motor and thoughtful engineering, it is an essential tool for both home cooks and professional chefs alike. This model boasts a variety of features that make food preparation faster, easier, and more enjoyable.

One of the standout features of the KFP740 is its 7-cup work bowl, which provides ample space for large quantities of ingredients. This makes it ideal for preparing family meals or batch cooking. The clear bowl allows users to monitor the progress of their food processing without needing to remove the lid. Additionally, the processor comes with a 3-cup drizzle basin, which allows for easy incorporation of oils and other liquids while blending.

Equipped with a powerful 650-watt motor, the KFP740 can handle tough tasks like kneading dough and chopping dense vegetables effortlessly. Its multiple speed settings, including low, high, and pulse, provide flexibility and precision for various recipes. The dual feed tubes save time by accommodating both large and small ingredients, eliminating the need for pre-cutting in many cases.

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