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SpongeBob Legends of Bikini Bottom Premieres on Facebook: Let's Make Krabby Patties!

SpongeBob SquarePants is in the spotlight again, as the first episode of a five-episode series titled “The Legends of Bikini Bottom” airs tonight on Facebook. (SpongeBob is a popular guy in the world of social media – 16 million members like him. If you missed it, you can watch Legends of Bikini Bottom: Trench Billies here.)

Of course, some parents allow their kids to watch SpongeBob, others don’t – regardless whether or not your kids are regular viewers, they are likely familiar with SpongeBob, Patrick, Squidward, Plankton, Gary and Mr. Krabs. It’s a popular birthday party theme, so if you’re looking for a SpongeBob-themed recipe (party or not) – Krabby Patties are the obvious choice.

This version, made with salmon, fits the “under the sea” theme, and are even good for them.

Krabby Patties (Salmon Sliders)

adapted from FISH, via the Family Kitchen

1 1/2 lb salmon fillet, skinned
1 small red pepper, seeded and minced
2 green onions, finely chopped
1/4 cup crème fraiche or sour cream
1 large egg white

Coarsely chop the salmon so that it isn’t quite the texture of ground beef – it should have a few larger chunks – if you’re in a hurry, you can start with ground salmon from the grocery store.

In a bowl, toss the salmon cubes with red pepper, green onions and crème fraiche. In a small, clean bowl, beat the egg white until stiff peaks form; fold into the fish.

Shape the mixture into 6 patties. In a large, heavy skillet heat a drizzle of canola or olive oil over medium-high heat. Cook the patties, without crowding the pan, for about 4 minutes, or until a nice crust forms. Flip them over and cook until golden on the other side – another few minutes.

Serve on a bun with mayo or harissa mayo (if you like), shredded lettuce and tomato. If you like, add a dollop of tzatziki, instead of the mayo. Serves 6.

Harissa Mayonnaise (adapted from FISH): Combine 1/4 cup mayo with 1/4 tsp harissa, 1 tsp of grated lemon zest, 2 tsp lemon juice and 2 tsp sweet relish – adjust quantities of each according to your taste.

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