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Nanasnthakchen
Salmon cookies with kale
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Ingredients
Directions
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Boil the potatoes and kale in water with salt for about 20 minutes. Drain and stamp into a fine puree.
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Grate the zest of the lemon.
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Allow the mash to cool slightly and mix in the egg, salmon, chives and lemon zest. Season with salt and pepper.
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Divide the mixture into 12 balls. Press the balls flat and dust them around with the flower.
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Place the salmon biscuits on a plate, cover with cling film and put in the fridge for 1 hour.
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Heat the oil in a frying pan and fry the salmon cookies in 2 portions on a high setting in about 6 minutes around golden brown.
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Cut the grated lemon into wedges and serve with the salmon cookies.
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Tasty with a green salad.
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Nutrition
165Calories
Sodium0% DV0g
Fat15% DV10g
Protein18% DV9g
Carbs3% DV10g
Fiber0% DV0g
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