Salmon cakes with apple salad
PREP + COOK TIME 50 MINUTES (+ FREEZING) SERVES 4
1 Make apple salad.
2 Drain salmon; discard skin and bones, flake salmon. Drain on paper towel.
3 Combine mayonnaise and rind in a medium bowl; stir in salmon, potato and chives, season. Shape mixture into 8 patties.
4 Place flour, egg and breadcrumbs into separate shallow bowls. Dust patties in flour, shake away excess. Dip in egg, then coat in breadcrumbs. Place patties on a tray; freeze for 10 minutes until firm but not frozen.
5 Heat ghee in a large frying pan over medium heat; cook patties, in batches, for 4 minutes each side or until golden. Drain on paper towel.
6 Serve salmon cakes with apple salad, aïoli and lemon wedges.
APPLE SALAD Whisk vinegar, oil and mustard in a medium bowl until combined. Add apple, radish and coriander; toss gently to combine, season to taste.
One-pan sausage bake
SERVE WITH crusty baguette and mustard, if liked.
PREP + COOK TIME 40 MINUTES SERVES 4
1 Preheat oven to 200°C/180°C fan.
2 Heat a large flameproof baking dish over high heat. Cook sausages until browned all over. Add capsicum and onion; season.
3 Transfer dish to oven; roast for 15 minutes. Add tomatoes, roast a further 15 minutes or until sausages are cooked through and the vegetables are tender.
4 Meanwhile, bring the water to the boil in a medium saucepan. Stir in polenta, reduce heat to low; cook, stirring, for 10 minutes or until polenta thickens. Stir in cream; cook, stirring, for 5 minutes or until polenta thickens. Stir in parmesan; season to taste.
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