Breville Avance BDF200 Manual page 16

Entrees and Light Meals
cRUMBED PRAWN cUTlETS WITh GARlIc
chIvE MAYONNAISE
Serves 4
750g (approx 36) green king prawns, peeled and
deveined, tails intact
250g plain flour
1 egg, beaten
1 tablespoon milk
1 cup dried breadcrumbs
grated zest 1 lemon
3 litres oil for deep frying
4. Coat prawns in flour, then the combined beaten
egg and milk, then breadcrumbs mixed with lemon
zest. Once coated, repeat coating in egg then
breadcrumbs to give a thick coating.
Chill for 30 minutes.
5. Fill deep fryer with oil to maximum level.
Preheat to 180°C.
6. Deep fry prawns in four batches until cooked and
golden, approximately 2-3 minutes allowing oil to
reheat between each batch. Drain.
Garlic chive mayonnaise
½ cup mayonnaise
¼ cup sour cream
1 clove garlic, crushed
finely grated zest 1 lemon
2 tablespoons snipped chives
salt and pepper to taste
1. Combine mayonnaise, sour cream, garlic, lemon zest
and chives. Season to taste.
2.
Serve chilled as an accompaniment to Crumbed
Prawn Cutlets.
R4
continued
SAlMON cROQUETTES
Serves 4
2 large potatoes, peeled and diced
415g can pink salmon, well drained
1 small onion, finely chipped
grated zest and juice 1 lime or lemon
2 tablespoon chopped coriander or parsley
1 egg, beaten
1 cup grated tasty cheese
salt and pepper to taste
plain flour
2 eggs, beaten
3 cups plain flour
3 litres oil for deep frying
1. Boil potatoes until tender. Drain and mash (yield
approximately 2 cups). Combine mashed potato,
salmon, onion, lime zest, juice, coriander, beaten egg
and grated cheese. Season to taste.
2. Divide and shape mixture into 12 sausage-shaped
croquettes. Coat croquettes in flour. Chill for
30 minutes.
3.
Crumb the croquettes by placing hem in the egg
mix, then breadcrumb. Chill again for 30 minutes.
4. Fill deep fryer with 3 litres of oil. Preheat to 180°C.
5. 5. Deep fry croquettes in two batches until cooked
and golden, about 4-5 minutes allowing oil to reheat
between each batch. Drain.
Serving suggestion: Serve as a light meal
with salad.