Fish Cakes with Vegetables

For the fish cakes: Put the white bread in a bowl and soak in the milk, covered. Rinse the scallions and cut into thin rings.

Rinse the salmon and perch and pat dry. Chop them and put in a bowl. Mix with the egg yolks, soaked white bread and scallions. Season with salt, pepper, curry, ginger, garlic, lemon zest and lemon juice. Mix well.

With moist hands, form the fish into small meatballs and roll in the breadcrumbs. Heat the oil in a pan and fry the cakes over low heat, about 5-6 minutes per side until golden brown. Remove from the pan and drain on paper towels.

For the vegetables: Rinse the zucchini and cut diagonally into medium slices. Peel the carrot and cut into small sticks. Rinse and chop the scallions. Rinse the tomatoes, cut in half, remove seeds and cut into tiny cubes. Heat 4 tablespoons of oil in a pan and fry the zucchini slices on both sides until brown. Drain on paper towels. Season with salt and pepper.

Once all of the zucchini is done, cook the carrot sticks in hot oil over medium heat until golden. Add the scallions and saute briefly.

Put metal rings onto 4 plates and put the vegetables in the rings, including the diced tomatoes. Remove the rings and put the fish cakes on top.