Fish cakes with herb-yoghurt sauce on watercress salad

Name: Fish cakes with herb-yoghurt sauce on watercress salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Spring onion; 1 red chilli pepper; 600 g fish fillet without skin (e.g. pangasius fillet); 1 egg (size M); 3 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Oil; 1 collar Chives; 250 g Whole milk yoghurt; 2 Onions; 1 collar (200 g) Watercress; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Spring onion
1 red chilli pepper
600 g fish fillet without skin (e.g. pangasius fillet)
1 egg (size M)
3 TABLESPOONS Breadcrumbs
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Oil
1 collar Chives
250 g Whole milk yoghurt
2 Onions
1 collar (200 g) Watercress
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar

Directions

1
Clean and wash the spring onion, first cut into rings, then chop finely. Wash, clean and cut the chilli pepper and scrape out the seeds. Chop the pod finely. Cut fish into pieces and puree.
2
Mix fish, egg, spring onion, chilli, breadcrumbs and lemon juice well, season with salt and pepper. Form approx. 16 small meatballs from the mixture. Heat 2-3 tablespoons of oil in portions, fry the meatballs in portions at medium heat for 6-8 minutes, turning once.
3
Keep finished meatballs warm. Wash the chives, dab dry, cut into fine rings and, except for something to sprinkle, mix with yoghurt. Season with salt and pepper. Peel onions and cut into thin rings.
4
Cut off some of the watercress from the stems. Clean, wash and drain the watercress. Season vinegar with salt, pepper and sugar, fold in 3 tbsp. oil. Mix onion rings, watercress and vinaigrette, season with salt, pepper and sugar.
5
Arrange meatballs, yoghurt sauce and salad, sprinkle with the rest of the chives. Baguette bread tastes good with it.