Fish cake on winter salad

Name: Fish cake on winter salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 4 TABLESPOONS Herb Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 3 TABLESPOONS Olive oil; 200 g Winter Salad Mix; 150 g Whole milk yoghurt; 1/2 package (25 g) frozen salad herbs; 3 TABLESPOONS Sunflower oil; 8 (à 75 g) frozen fishcakes

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
4 TABLESPOONS Herb Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
3 TABLESPOONS Olive oil
200 g Winter Salad Mix
150 g Whole milk yoghurt
1/2 package (25 g) frozen salad herbs
3 TABLESPOONS Sunflower oil
8 (à 75 g) frozen fishcakes

Directions

1
Peel and finely chop the onion. Season the vinegar with salt, pepper and sugar, fold in olive oil. Stir in diced onion. Fold the vinaigrette into the salad mix. Stir yoghurt until smooth.
2
Stir in herbs and season with salt, pepper and sugar. Heat oil in a pan. Fry the fish cakes in it at medium heat on each side for about 4 minutes. Arrange 2 fish cakes with some yoghurt and lamb's lettuce on plates.
3
It goes well with baguette bread.