There are still holidays and celebrations, houses dressed for Christmas, waiting tables for your guests, linens and silverware in their best clothes waiting for the parade of succulent meats, appetizers, canapes, fish, meats, sweets and desserts and drinks and magnificent Spirits apart.
This recipe could well serve as a starter next ocn fried hors d'oeuvres for any day now.
Ingredients 50 grams of corn chips (kikos)
batter onion 50 g of parsley
baked potato 250 gr
1 tablespoon margarine (15 g)
100 gr of smoked salmon 3 sticks of surimi
1 egg Salt, pepper ground black pepper.
Place in the kikos glass and grinding (tmx 31) 5 sec progressive vel 5 / 10. (Tmx21) 5 sec, vel 5-7-9. Remove and set aside.
Without washing the glass chop the onion and parsley 5 sec, vel 4
add the boiled potatoes, margarine, salmon, surimi sticks, egg, salt and pepper. Mix 4 sec, vel 5.
Using two spoons we are making balls and coated in crushed kikos above. The crushed to give the form of cupcakes.
Serve cold or brown on a griddle or frying pan, turn and return to crisp. Serve with sauce sueleccion (dill sauce, tartar, mayonnaise, kepchup.
Note. The original recipe has not surimi sticks, I will add them to tap a packet that I had been rolling around the fridge these days back.
This recipe can also develop without Thermomix.
for it boil potatoes and chop the onion, parsley and appends it elrest of ingredients and let mix until well blended. The rest we do in the same way that I aim for in the recipe. The
kikos q will have snacks are using a blender or food processor.
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