Fish Cakes with Vegetables
Ingredients
- for the fish cakes
- 50 grams white bread (finely diced)
- 50 milliliters milk
- ½ bunch scallions
- 250 grams Salmon
- 250 grams Perch fillet
- 1 egg yolk
- ½ tsp Curry powder
- ½ tsp ginger (finely chopped)
- ½ garlic clove (finely chopped)
- 1 tsp Lemon peel (finely grated)
- 1 splash lemon juice
- salt
- freshly ground peppers
- also
- 4 Tbsps vegetable oil
- White bread crumbs
- For the yogurt sauce
- 500 grams Yogurt
- salt
- freshly ground peppers
- 1 tsp Lemon peel (finely grated)
- 1 Tbsp olive oil
- 1 tsp ground ginger
- 1 Tbsp mixed Fresh herbs finely chopped (such as parsley, mint, thyme ...)
Preparation steps
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.
For the yogurt sauce: Mix the yogurt with oil, lemon zest, ginger, chopped herbs, salt and pepper. Pour over the fish cakes and serve immediately.
