bread crumb

June Meyers Hungarian Style Cauliflower or Broccoli (Karfio

c Bread crumbs

Salt

cauliflower

lb Butter

Pot of salted water

Mixed Seafood Burger with Horseradish Tartar Sauce

Seafood Burgers

½ lb (225 g) Prawns

½ lb (225 g) Scallops

½ lb (225 g) skinless Halibut (or any white fish)

Green onions, thinly chopped

Tbsp (30 ml) Fresh parsley, chopped

Tbsp (30 ml) Dill, chopped

Tbsp (15 milliliters) Lemon zest (optional)

lemon

Salt and pepper

eggs, separated

Tbsp (42 g) Butter

burger buns

Optional burger toppings

Lettuce

Tomatoes

Onion

Pickle

Tartar sauce

Shallot

clove

tsp (5 ml) Parsley

tsp (10 ml) Capers

Lemon, juiced

(60 ml) Mayonnaise

(60 ml) Sour cream

tsp (5 ml) Horseradish sauce

 Butterfly the prawns by slicing it horizontally, halving the thickness of the meat. Cut into small chunks.

 Place cold halibut in a food processor and pulse until fish is well chopped and pulpy. Do not over process. Transfer to the bowl of scallops and prawns. Add green onion, parsley, dill, lemon juice, lemon zest and lightly season with salt and pepper.

 Separate eggs. Add yolks to the seafood and herbs. Whisk egg whites to stiff peaks and fold into the seafood mixture. Add panko, red chilli, and stir together gently. Flatten mixture in the bowl with a spatula and press it gently into the bowl. Cover with plastic wrap and place in refrigerator for 30 minutes to bind.

 Use a 4-inch mould to form seafood mixture into patties. Sprinkle a layer of panko over a flat surface, place your mould on the panko and fill it with the seafood. Flatten the seafood into a thick fish burger. Sprinkle with a touch of panko.

 Add butter and oil to a hot pan. Lay patties in the pan, panko-covered side down. Cook for 1-2 minutes a side, until outer layer is crispy. Remove patties to a parchment lined baking sheet. Place in oven for 3-5 minutes. Cooking time will depend on thickness of burger.

 Drizzle burger buns with oil and place in oven with the burgers.

 Spoon tartar sauce over each bun. Add seafood patty, and more tartar sauce. Finish burger with iceberg lettuce, tomatoes, salt, pepper, onion, and a pickle, or your own favourite toppings.

Poor Mans Halibut Thermidor

tb Sherry

Paprika

c Mushrooms sliced

Pepper

c halibut

tb Onions chopped

c Chicken bouillon

Bread crumbs

tb Butter

c milk

tb Flour

ts Worchestershire sauce

Egg yolk

Parmesan cheese

not set

This recipe is quintessential cucina povera, which roughly translates as ‘frugal cuisine of the poor’ in Italian, and it originated in Calabria. Its simple deliciousness comes from a handful of ingredients. In mountainous Calabria, where cows cannot roam free, goat’s-milk ricotta would typically be used, but recipes evolve over time and space, and cow’s-milk ricotta is commonly used in North America. Most translate the Italian word ‘polpetta’ as meatball, but in Italy, it is any mixture of ingredients rolled into a ball and cooked. This meatless variation’s base of ricotta is mixed with egg and bread crumbs, then rolled, poached in tomato sauce until fork-tender, and finally sprinkled with cheese. They make a perfect side to a first course of pasta or can be served on their own, with crusty bread, for sopping up the sauce.

Ricotta Polpette in Tomato Sauce

basil leaves

olive oil

garlic cloves,

red-pepper flakes (optional)

(28-ounce) cans/about 8 cups crushed tomatoes

tomato paste

kosher salt (such as Diamond Crystal)

black pepper

(32-ounce) container/about 4 cups whole-milk ricotta cheese (see Tip)

bread crumbs

eggs

Pecorino Romano cheese,

parsley,

kosher salt (such as Diamond Kosher)

Prepare the sauce: Tear 5 basil leaves in half; reserve the rest. Combine the torn basil, olive oil, garlic and red-pepper flakes (if using) in a small saucepan and cook over very low heat for 10 minutes, allowing the basil and garlic to steep in the oil. (Do not let the garlic get beyond medium brown in color.) Remove from the heat, strain the oil, discard the solids and set the infused oil aside.

In a large pot or Dutch oven, combine the crushed tomatoes, tomato paste, salt and pepper with 2 cups water and the infused oil. Bring to a boil over medium-high heat, then immediately reduce to a simmer.  

Partially cover the pot and simmer the sauce over medium-low heat, undisturbed, while you prepare the ricotta polpette.

In a large bowl, use a spatula to mix all the polpette ingredients until combined. (The mixture will be quite soft.) Wet your hands and pinch off approximately 2-tablespoon portions and roll them into balls between your palms. (They should each be about 2 inches wide and weigh about 40 grams.) Place each polpette on a baking sheet and repeat with the remaining mixture, making about 35 small balls.

Once all the polpette have been rolled, bring the sauce to a boil and carefully drop them into the sauce. Shimmy the pot back and forth gently, after each addition, to make room and to prevent the polpette from sticking to the bottom of the pot or to each other. Do not stir, as the balls will break apart.

Cover the pot with a lid and leave the polpette in the sauce, undisturbed, for 4 minutes. Remove the lid and shimmy the pot again. They will have begun to firm up. Cover the pot again and cook for another 10 minutes, until they are firm, plump and cooked through.

Carefully remove the polpette to a plate, topping them with spoonfuls of sauce, or transfer the polpette and sauce to a shallow serving bowl. Chop the remaining basil and sprinkle on top, and garnish with more grated cheese. 

Our Homemade Keto Bread Crumbs, made with only 1 Ingredient, will give you a perfectly crispy and crunchy breading for all your low-carb needs. Those Low Carb Breadcrumbs are entirely Gluten-Free, Grain-Free, and Perfect for Diabetics with only 1 carb per portion.

Homemade Keto Bread Crumbs

Farmers Bread

Keto Bun

Prepare your ingredient

Prepare keto bread of your choice and heat the oven to 120 Celsius or 250 Fahrenheits.

Slice your Bread

Slice your keto bread into as thin as you can manage.

Cut slices into squares

Place on a baking sheet and bake

Once all the slices are cut, place them on a baking sheet covered with parchment paper. Make sure you layer all of the bread pieces into one layer, so they do not overlap. Place into the oven and bake for 30 minutes. 

Fill a container for grinding

Depending on if you are using a magic bullet, blender, or a food processor, fill up the container and close the lid.

Blend and grind

Blend fully until you get the best homemade breadcrumbs.

https://mediavine-res.cloudinary.com/video/upload/y2376cqjujmmenq7rg9f.mp4

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June Meyers Hungarian Style Caulifl...

Mixed Seafood Burger with Horseradi...

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Top 5 bread crumb recipes from across the web

The most viewed bread crumb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

June Meyers Hungarian Style Caulifl...

Mixed Seafood Burger with Horseradi...

Poor Mans Halibut Thermidor

Ricotta Polpette in Tomato Sauce

Homemade Keto Bread Crumbs

The most viewed bread crumb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine