Macfarlane suggested that they ship the product to New Zealand, where it proved so successful that it became difficult to adequately supply the market from Australia. The product was so successful that in October 1928, Shannon sold the rights in the product to the Australasian Conference Association Limited (Sanitarium Health Food Company, a wholly owned subsidiary and venture of the Seventh-day Adventist Church in Australia). Osborne's friend Malcolm Ian Macfarlane from New Zealand joined him to take on a marketing role. Production began at 659 Parramatta Road, Leichhardt, under the management of Osborne and with the financial backing of Arthur Shannon, who created the company Grain Products to manufacture the cereal. On 19 August 1926, he lodged an application for registration of the trademark Weet-Bix, a name which he had devised. Osborne set out to make a product more palatable than Granose, a biscuit that was marketed by the Sanitarium Health Food Company at that time. Weet-Bix was developed by Bennison Osborne in Sydney, Australia in the mid-1920s. History An early Weet-Bix tin from the 1930s Weet-Bix is a whole-grain wheat breakfast cereal created and manufactured in Australia and New Zealand by the Sanitarium Health Food Company, and in South Africa by Bokomo. Tell me all about it, and make me green with envy.Sanitarium Health and Wellbeing Company (Australia and New Zealand) PS You can, of course, make this with fresh salmon if you happen to be blessed with an abundant supply of them. Super tasty dinner, made from a can of salmon. Starter – pile onto platters with dipping sauce and pass around to share!īurgers – make giant ones and make salmon burgers I’ve never had Salmon Patties fall apart on me.Īs a meal – try a side of Yoghurt Slaw and Cauliflower Puree (low carb!), I’ve popped these recipes in the notes. You get freshness from the Yoghurt Slaw and low-carb creaminess from the Cauliflower Puree that’s made for smearing over each bite of the Salmon Patties. Also, because these are baked rather than pan fried, they are handled less so this also helps. The egg in this recipe keeps the salmon patties from falling apart while cooking. I know the mixture looks loose and you wonder how on earth the patties will hold together, but they do, they really do. Give it a mix, and this is what you end up with. Then toss in egg to bind it, parmesan for umami (food nerd word for savouriness, the 5th taste sensation), shallots / green onions / scallions (global food language inconsistencies = □), garlic, dill (or other herb, dried or fresh) and canned salmon. The onion juices soaks the breadcrumbs which then expand while cooking, creating little air pockets which makes the patties more tender andĪvoids the need to precook the onion, which you have to do if you use chopped onion otherwise you end up with raw bits of onion in the patties. I start with my usual trick to make extra tender, extra tasty patties / meatballs – grating onion over breadcrumbs. The mixture for the Salmon Patties is pretty straight forward. This canned salmon recipe will make you realise you CAN make incredibly delicious food using canned fish! Making Salmon Patties The trick to the golden crust is to preheat the tray. This makes a difference when baking things that are low in fat, like these salmon patties. These babies are so golden and crispy on the outside, it’s almost hard to believe they’re baked. These are so tasty, I’d proudly serve them up as an appetiser at a gathering! (And to all my friends reading this, don’t be surprised if that happens the next time you come over!) They’re moreish, beautifully seasoned, juicy and tender, studded with flakes of salmon, and a hint of herby freshness from dill. These salmon cakes are SO GOOD whether made with canned salmon OR fresh salmon! These taste SO GOOD!! Serve these up to anyone who has wrinkled their nose in distaste at the thought of canned salmon, and I bet you’ll change their mind. So I’ve always used canned salmon to make salmon cakes.īut one bite of these Salmon Patties, and any thought of compromising by using canned salmon instead of fresh will fly out the window. My go-to quick salmon fillet recipes are Honey Garlic Salmon and Lemon Glazed Salmon □ So if I buy fresh salmon, I like to cook it whole rather than mixing it up with other ingredients for things like salmon patties. This canned salmon recipe will make you realise you CAN make incredible dishes using canned fish! Salmon Patties – quick to prepare, golden and crispy on the outside, moist and savoury on the inside with lovely big flakes of salmon! A very easy salmon cakes recipe that can be made with either canned salmon OR fresh salmon.
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