Asian style fish cakes

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the cucumber, cut it in half lengthwise and remove the seeds. Cut the cucumber into slices. Peel shallot and cut into fine rings. Halve pepper lengthwise, remove seeds and wash. Cut the pepper into fine half rings. Mix vinegar, salt and sugar.

2. 2

   Gradually fold in 4 tablespoons of oil. Pour the vinaigrette over the cucumbers, peppers and shallots and set aside. Wash the lemon, dab dry and cut into slices. Wash the fish, dab dry and dice. Clean and wash spring onions and cut them into rings. Peel and finely dice the ginger. Finely puree the prepared ingredients in a mixer with chilli sauce, lime juice and soy sauce. Shape 12 meatballs with wet hands. Heat 2 tablespoons of oil in a frying pan and fry lemon slices briefly. Remove and add the meatballs. Fry over medium heat for about 5 minutes.

3. 3

   Peel and finely dice the ginger. Finely puree the prepared ingredients in a mixer with chilli sauce, lime juice and soy sauce. Shape 12 meatballs with wet hands. Heat 2 tablespoons of oil in a frying pan and fry lemon slices briefly. Remove and add the meatballs. Fry over medium heat for about 5 minutes. Take out and drain on kitchen paper. Stir mayonnaise with wasabi until smooth. Arrange the fish cakes with the cucumber salad on plates. Add the wasabi mayonnaise. Garnish with lemon slices, coriander leaves and chives

4. 4

   Take out and drain on kitchen paper. Stir mayonnaise with wasabi until smooth. Arrange the fish cakes with the cucumber salad on plates. Add the wasabi mayonnaise. Garnish with lemon slices, coriander leaves and chives

Nutrition Facts

KCAL
360 kcal

CARBS
10 g

FATS
23 g

PROTEINS
25 g