Fish Cakes with Avocado Salad
Ingredients
- Ingredients
- 600 grams Cod
- 100 grams Toast
- 150 milliliters Coconut milk
- 4 scallions
- 1 Tbsp vegetable oil
- 2 egg yolks
- 1 pc fresh ginger (3 cm or approximately 1 inch piece)
- 1 Tbsp Dill (chopped)
- salt
- peppers
- 500 milliliters vegetable oil
- 125 grams Dandelion greens (young leaves)
- 1 Avocado
- 1 Orange
- 1 lemon
- 1 pinch sugar
- Sea salt
- peppers
- 2 Tbsps vegetable oil
- 1 Tbsp White balsamic vinegar
Preparation steps
Rinse fish fillets with cold water, pat dry with paper towels and chop finely. Rinse scallions, trim and cut into thin rings. Peel and chop ginger. Heat oil in a pan and sauté the spring onions and ginger briefly. Heat the coconut milk and soak the toast in the milk. Squeeze out the toast well and mix with the fish. Add scallions, ginger, egg yolks and dill. Season with salt and pepper.
Rinse the dandelion, shake dry and trim. Cut the avocado in half, remove pit, peel off the skin and slice. Squeeze the orange and mix the avocado with the juice.
With wet hands, form 8-12 balls with the fish. Heat oil in a pan and fry the meatballs until golden, around 5 minutes.
Cut the lemon into slices. Mix vinegar, oil, and sugar, season with salt and pepper. Toss with the avocado to coat. Place the dandelion leaves on aplate, top with avocados and dressing. Place the fish cakes on top of the salad and serve garnished with lemon slices.
