Sunbeam LC9000 500g pork loin 1 bunch fresh chives, clove garlic 2 tablespoons rice wine vinegar

Mains/Sides/Soups continued

Easy Pork Dumplings

Makes: 30 approximately

500g pork loin

1 bunch fresh chives

1 clove garlic

2 tablespoons rice wine vinegar

1 tablespoon corn flour

2 teaspoons dark soy sauce

1 teaspoon sesame oil

1 packet dumpling wrappers

1 tablespoon water

Salt and freshly ground black pepper, to taste

1.Using the large processing bowl fitted with the large universal ‘s’ blade process pork, chives, garlic, rice wine, corn flour, soy sauce and sesame oil until a smooth paste.

2.Place a tablespoon of pork mixture into the middle of each dumpling wrapper. Wet two sides of the wrapper with the water and fold in half making sure the dumpling is sealed tightly. Repeat.

3.Bring a pot of water to the boil. Line the base of a steaming basket with baking paper. Place dumplings in basket and cover steaming for 10-15 minutes or until cooked. Repeat.

TIP: Once the dumplings are steamed, fry off in a hot frypan for 1-2 minutes or until golden.

Fish Cakes

Makes: 10

1kg Sebago potatoes, peeled, chopped 600g salmon fillet, skinned, deboned 6 long green onions

2 tablespoons fresh dill

1 ½ teaspoons lemon rind

½cup plain flour 1 egg

2 cups panko bread crumbs

Salt and freshly ground black pepper, to taste

Vegetable oil, for frying

1.Place potatoes in a medium pot and cover with water. Cook for 15-20 minutes or until cooked. Drain and lightly mash.

2.Using the large processing bowl fitted with the large universal ‘s’ blade process salmon, green onions, dill and lemon until a chunky paste has formed.

3.Combine salmon mixture and potatoes.

Season to taste with salt and pepper.

4.Form salmon mixture into ½ cup patties. Refrigerate for 10 minutes.

5.Dip salmon cakes into flour, egg then panko breadcrumbs. Repeat.

6.Heat 1cm of oil in a large frypan over medium heat. Cook salmon cakes in batches for 3-4 minutes on each side or until cooked and golden brown. Serve hot with tartare sauce.

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