Fish Patties:
3-4:

Ingredients:
1/2 large onion
1 clove garlic
1/2 tablespoon extra virgin olive oil
150g potato, mashed using butter or margarine
200g white fish (I used Mulloway)
1 tablespoon capers
1 tablespoon dill pickle or gherkin, chopped
small handful parsley
 25g anchovies
approx 1/2 cup fresh breadcrumbs





Preparation:
Prepare breadcrumbs according to Thermomix book and remove.
Chop parsley 5-10 seconds on speed 7 and remove.
Pulse fish using turbo button until it is fairly fine, but not puree, and remove.
Chop onion, garlic and anchovies 5-10 seconds on Speed 7.
Pour in olive oil and cook 1 minute at 100 degrees on Speed 1.
Add the mashed potato, fish, capers, parsley and dill pickles. Mix for 30 seconds on speed 1.
Add enough breadcrumbs to create a texture that will hold together and mix for 5 seconds on speed 1. (You may not need to add any breadcrumbs.)
Shape the mix into flat patties and chill for at least 1 hour.
When ready to cook dust the patties in flour, egg and the remaining fresh breadcrumbs.
Fry these gently in olive oil until cooked through.
Drain on a paper towel.

This has been adapted from a recipe used on the ABC program "The Cook and the Chef"

Photos:

Tips/Hints:

Take care when frying the fish patties as the fresh breadcrumbs burn easily.

Members' comments
CP -  How good are they? They are simply delish! Doubled the recipe because I didn't know how many we would have for tea, and it then made 12 patties. Could not even taste the anchovies but am sure it added to the wonderful overall taste. Another favourite, thanks heaps.

Lellyj - Thanks for this delicious recipe.  I made a double quantity to use up some  pike my son caught.  I made some mayo and stirred some chopped preserved lemon thtough it to serve with the patties. Very rich, but yummo!  My son wouldn't think he likes anchovies, capers and gherkins, but as was commented above, all the flavours mix together to be just generally delicious, so he happily ate these patties.

I just made the Pumpkin Soup from the Thermomix book with a couple of variations so thought I would share them as it was quite tasty and different.
I omitted the carrot and the sugar. I added 1 teaspoon cumin, 1 teaspoon corainder leaves (dried) and a pinch of cinnamon and cooked it for 1 minute, after I sauted  the onion, at speed 1.
I also added about 100ml of low fat evaporated milk to the soup before I served it and partially stirred it through to give it a rippled effect.

Nan's Fruit Mince

Ingredients
1/2 cup dry cider
140g brown sugar
500g tart apples-peeled and cored
1/2 teaspoon mixed spice
pinch cinnamon
125g raisins
65g sultanas
65g currants
30g glace cherries-halved
40g almonds or hazelnuts
grated rind and juice of half an orange
1 tablespoon brandy or rum

1. Chop the almonds  on turbo, just pulse them as you don't want almond meal. Remove.
2. Peel and core the apples (you can use them with the peel and core)  and cut into chunks. Place in the thermomix on speed 3 for 1-2 seconds. The apple needs to stay in small pieces. Remove.
3. Heat cider and brown sugar for 1 minute on 50 degrees at slow speed.
4. Add all the other ingredients except brandy.
5. Cook on 100 degrees and slow speed, reverse for approximately 20 minutes. You will need to stir the mixture with a spatula a couple of times as the fruit sinks to the bottom. The time may be a little less or more depending on the juice in the apple. You want to cook the mixture until most of the liquid has been absorbed. As suggested by Thermomixer,rehabs put the basket on the lid to help evaporation.
6. Add the brandy and mix for 5 seconds on soft speed.
7. Pour the fruit mince into hot, sterilised jars.
When cool store in the fridge for up to 6 months.


This is delicious in fruit mince pies or over icecream or even stirred through icecream.

Wow, another place where I can get TMX ideas, thanks Thermomixer. The broad bean and feta dip sounds interesting. Hubby loves broad beans- I may have to try it.

I tried this over the weekend, and while it still wasn't really successful it was better than my earlier attempt. It tastes very nice. I put a 200g container of starter into the milk and as said a heaped soup spoon of powdered milk. I poured it into a thermos and left it for 8 hours and then put it in the fridge. At the bottom of the thermos it was quite thick but at the top it was thinner. I will try again and leave it out of the fridge overnight this time. Will keep you posted.
Like Brazen20au I buy my yoghurt in 1kg containers.

Having been unsuccessful with my first lot of yoghurt, I thought I would give this a go. Do you leave the yoghurt in the thermomix overnight to stand or put it into another container?
Thanks

Could some clever person help me please? I love this site as I am getting lots of very helpful hints etc, but it is driving me MAD as it is all so slow to load. At least 50% of the time I am on here is waiting.  I have nothing else running while I am on here.
Thanks in anticipation.