Cutlets with capers sauce

You will need
  • - 230 g canned salmon;
  • - 150 g pickled gherkins;
  • - 35 g capers;
  • - Cayenne pepper;
  • - 95 g of watercress;
  • - 465 g of mashed potatoes;
  • - 35 g flour;
  • - 65 ml of vegetable oil;
  • - 55 g butter;
  • - salt pepper;
  • - 210 g Dutch sauce;
  • - 150 grams of lemon;
  • - 45 ml of lemon juice.
Open a can of salted salmon and how to drain the liquid from it. Then shift the fish in a shallow dish, knead with a fork and mix with chopped capers and gherkins. Add cayenne pepper, salt and black pepper to the mixture. Mix everything thoroughly.
1/3 of the prepared watercress should be postponed, and the rest of the grind in a blender, shift to fish. Ready mashed potatoes also shift to salmon, mix everything thoroughly.
Pour flour on the cutting table. From the minced fish to form six round patties, then you should carefully roll the patties in flour.
Heat the sunflower oil in the pan and fry the patties on it for 4 minutes on about each side.
Heat the hollandaise sauce slightly, add lemon juice, capers and the remaining watercress to it. Serve the burgers by watering them with the prepared sauce.

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