Vegetable Salad with Fish Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1.333 cups shrimp (frozen, peeled)
- 2 shallots (chopped)
- ¼ cup butter
- 25 ozs Sea bass fillet
- 3 eggs
- 2 Tbsps Rice flour (as necessary)
- 2 Tbsps chopped cilantro
- 1 tsp very finely chopped Lemongrass
- salt
- peppers
- Oil (for frying or deep-frying)
- 1 ⅛ cups Basmati rice
- 4 Lime wedge
Preparation steps
1.
Heat a little oil and sweat the shallots until translucent. Then put into a blender or food processor with the shrimps, fish fillet, eggs, herbs, salt and pepper and puree finely. Add enough rice flour to produce a mixture with a malleable consistency.
2.
Cook the basmati rice according to the package instructions.
3.
Shape the mixture into 8-12 fish cakes. Heat the oil in a frying pan and fry, a few at a time, for 3-5 minutes each side, until golden brown. Alternatively fry in a deep-fryer for 3- 5 minutes. Drain on paper towel and keep warm in the oven at 80°C.
4.
Peel the carrots, wash the apples and cut both into long, thin sticks. Briefly sweat the carrots in oil. Squeeze the lemon, add the juice to the carrots and carefully mix in the apple sticks. Season to taste with salt and pepper. Arrange the fish cakes on plates with the vegetable salad and rice. Garnish with lime wedges and serve.
