Step 1/6
- 3 spring onions
- 3 cloves garlic
- 20 g ginger
- 20 g cilantro
- Prep&Cook universal blade
- Prep&Cook multicooker
- cutting board
- knife
Trims ends from spring onions and roughly chop. Peel and roughly chop ginger. Peel and cut garlic into chunks. Roughly chop cilantro. Add spring onions, ginger, garlic, and cilantro to the bowl of the Prep&Cook fitted with the universal blade. Close lid and blend for approx. 20 sec. on level 12.
Step 2/6
- 750 g salmon fillet
- 3 tbsp soy sauce
- ¼ tsp cayenne pepper
- 1 lemon
- 3 tbsp crème fraîche
- salt
- pepper
Halve salmon fillets and add to the bowl, together with cayenne pepper, salt, pepper, lemon zest and juice, some of the soy sauce, and crème fraîche. Blend for approx. 10 sec. on level 12, then form mixture into equal-sized patties and transfer to the refrigerator.
Step 3/6
- ½ avocado
- 1 clove garlic
- 80 g mayonnaise
- 2 tsp wasabi
- 1 tbsp lemon juice
- salt
- pepper
Remove peel and pit from avocado and dice. Peel and roughly chop garlic. Add avocado, garlic, mayonnaise, wasabi, and lemon juice to bowl fitted with universal blade. Season with salt and pepper. Blend for approx. 30 – 45 sec. on level 12, transfer to a serving bowl and set aside.
Step 4/6
- 300 g red cabbage
- 1 apple
- 2 carrots
- 2 spring onions
- Prep&Cook shredding lid
- Prep&Cook shredding blade C
Cut red cabbage into chunks. Core apples and cut into large chunks. Fit shredding blade attachment C onto bowl and top with shredding lid. Add apples, carrots, and red cabbage through the lid to shred on turbo speed, while using the insert to push down. Stir to combine, then add the salad to a serving bowl. Roughly chop more spring onions and add to the salad.
Step 5/6
- 1 clove garlic
- 10 g ginger
- 1 orange (juice)
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp chili flakes
- Prep&Cook universal blade
Add universal blade to the bowl of the Prep&Cook. Roughly chop garlic and ginger and add to the bowl, together with orange juice, sesame oil, remaining soy sauce, rice vinegar, maple syrup, and chili flakes. Blend for approx. 30 sec. on level 12 and pour dressing over the salad. Toss to coat and set aside for serving.
Step 6/6
Heat oil in a frying pan set over medium-high heat. Add salmon cakes and fry until golden brown on both sides. Serve with Asian slaw and wasabi mayo. Enjoy!
