Fish cakes Sunshine

Name: Fish cakes Sunshine
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 500 g Saithe fillet; 250 g Pangasius fillet; 1 egg (size M); 50 g Flour; 25 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Lemon juice; 75 g Almond slivers; 1 collar (30 g) Rocket; 250 g Long grain rice; 2 TABLESPOONS Oil; 75 g Raisins

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
500 g Saithe fillet
250 g Pangasius fillet
1 egg (size M)
50 g Flour
25 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Lemon juice
75 g Almond slivers
1 collar (30 g) Rocket
250 g Long grain rice
2 TABLESPOONS Oil
75 g Raisins

Directions

1
Peel and finely chop the onion. Wash the fish and dab dry. Chop pollock. Cut pangasius into fine cubes. Knead fish, egg, flour and breadcrumbs. Season with salt, pepper and lemon juice.
2
Roast the almonds in a pan without fat, take them out. Clean the rocket, wash and shake dry. Prepare rice in boiling salted water according to package instructions. In the meantime, form 12 meatballs from the fish mixture. If necessary, cover some with rocket leaves and press them down a little. Heat the oil in a pan. Fry the meatballs on both sides until golden brown. Fry over medium heat for 5-10 minutes. Drain the rice. Coarsely chop half of the rocket. Mix rice, almonds, raisins and rocket.
3
Heat the oil in a pan. Fry the meatballs on both sides until golden brown. Fry over medium heat for 5-10 minutes. Drain the rice. Coarsely chop half of the rocket. Mix rice, almonds, raisins and rocket. Arrange rice and meatballs together. Yoghurt dip tastes good with it