Fish cakes with watercress salad

Name: Fish cakes with watercress salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Fish fillet (e.g. pollack); 1 small bunch of chives; 250 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Watercress (alternatively arugula); 1 Onion; 3 TABLESPOONS Cider vinegar; 7-10 Tbsp Sugar; 5-7 TABLESPOONS Oil; 1 small red pepper; 2 Spring onions; 1 Egg (Gr. M); 3 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Lemon juice

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Fish fillet (e.g. pollack)
1 small bunch of chives
250 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Watercress (alternatively arugula)
1 Onion
3 TABLESPOONS Cider vinegar
7-10 Tbsp Sugar
5-7 TABLESPOONS Oil
1 small red pepper
2 Spring onions
1 Egg (Gr. M)
3 TABLESPOONS Breadcrumbs
2 TABLESPOONS Lemon juice

Directions

1
Wash the fish, dab dry and cut into pieces. Cover and freeze for about 20 minutes. For the yoghurt sauce, wash the chives and cut into fine rolls. Stir into the yoghurt. Season to taste with salt and pepper.
2
For the salad, clean, wash and drain the watercress. Peel onion and cut into thin rings. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 3-4 tablespoons of oil. Mix with watercress and onion rings.
3
Clean and wash the peppers and spring onions. Cut the paprika into very fine cubes and the spring onions into thin rings. Finely chop the fish in portions in the universal chopper. Knead well with egg, paprika, spring onions, breadcrumbs, lemon juice, salt and pepper.
4
Form approx. 16 small meatballs from the mixture. Fry them in 2-3 tbsp. hot oil on each side for 3-4 minutes. Arrange the meatballs with yoghurt sauce and salad. Fried potatoes taste good with them.