Wednesday, April 23, 2008

Salmon & Feta Bimuelos

Bimuelos are fried deliciousness. There are two types, sweet and savory: fritters, like donuts, bathed in sweet date syrup (these are everyone's favorite, but too sweet for me) and fried matza pockets stuffed with ground beef or a potato-cheese mixture. Here, I've adapted the savory type to an easy lunch meal. I always have canned wild Alaskan salmon on hand-- it makes a great low-mercury alternative to tuna, a quick dinner of salmon patties (think crab cakes), and an easy pasta sauce.

You'll need:

canned or cooked salmon
some feta cheese
1 egg
2 green onions, chopped
2T parsley, chopped
1 piece of matza
1T matza meal or crumbs made from a piece of crumbled matza (I just "chopped" the matza with a sharp knife and ended up with small crumbs)

Mix salmon, feta, green onion, egg, onion, parsley, and matza meal. This should be sticky and not too moist-- it should hold its shape in the bowl. Set aside.

Soak matza until soft but not falling apart, about 1 minute. Drain on a towel for 15 minutes. Cut in half.

Fill each piece of matza with a dollop of the salmon mixture. Fold closed like a sandwich.

Heat veggie oil in a frying pan. Fry bimuelos until golden and crispy, about 5 minutes/side. Leftover stuffing can be fried like little meatballs.

Drain on paper towels and sprinkle with salt and pepper. Eat hot!


Anonymous said...

this looks amazing!

perhaps the purple kitchen should hold a festival of great dishes, with readers voting on their top two or three.

purplecook said...

If someone wants to teach me the HTML code to make a poll like that, I'd be happy to do it.
This was amazing. It was crispy on the outside and gooey & cheesy inside...

Blog Widget by LinkWithin