Breaded Fish Patties
- For the fish cakes
- 1 Tbsp Oil
- 4 scallions (cut into rings)
- 1 ¼ inches fresh ginger (chopped)
- ⅔ cup Coconut milk
- 3 ½ ozs Bread
- 21 ozs Cod (flaked)
- 2 egg yolks
- 1 Tbsp chopped Dill
- 2 cups vegetable oil
- For the dip
- 1 cup Quark (curd cheese)
- 2 Tbsps cream (35% fat)
- 1 Tbsp lemon juice
- 1 Tbsp Fish sauce
- ½ red Bell pepper (diced)
- ½ Cucumber (deseeded and diced)
- 1 generous pinch Chili powder
- To garnish
- lemon zest
For the fish cakes: heat the oil in a frying pan and briefly cook the spring onions and ginger.
Heat the coconut milk and soak the bread. Squeeze the bread out well and mix with the fish.
Mix in the spring onions, ginger, egg yolks and dill. Season the mixture with salt and pepper.
With wet hands form the mixture into 8 patties.
Heat the oil in a pan and deep-fry the patties for about 5 minutes, until golden brown. Drain on kitchen paper.
For the dip: mix the quark smoothly with the cream, lemon juice and fish sauce. Stir in the diced vegetables and season with pepper and chilli powder.
Garnish the dip with lemon zest and serve with the fish cakes.