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Wrapped fish patties with coconut sauce

Name: Wrapped fish patties with coconut sauce
Total time: 40 min
Yield: 2
Ingredients: 2.667 cups Cod fillet skinned and diced; 1.333 cups Smoked trout skinned and diced; 2 eggs; 1 cup breadcrumbs; cayenne pepper; Curry powder; 4 slices Bacon; 1 shallot diced; 2 tablespoons Oil; 0.875 cups Coconut milk; 0.375 cups fish stock; Watercress to garnish

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Difficulty:	easy
Preparation:	20 min
Ready in:	40 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	1301 kcal	(65%)
Protein	104 g	(208%)
Fat	76 g	(95%)
Carbohydrates	46 g	(18%)
Added Sugar	0 g	(0%)
Roughage	0 g	(0%)
Vitamin A	237.38 µg	(30%)
Vitamin D	6.66 µg	(133%)
Vitamin E	7.77 mg	(65%)
Vitamin B1	1.03 mg	(94%)
Vitamin B2	1.01 mg	(72%)
Niacin	30.46 mg	(190%)
Vitamin B6	1.58 mg	(113%)
Folate	144.09 µg	(72%)
Pantothenic Acid	2.55 mg	(43%)
Biotin	1.66 µg	(3%)
Vitamin B12	9.18 µg	(367%)
Vitamin C	5.78 mg	(7%)
Potassium	1686 mg	(84%)
Calcium	181.49 mg	(23%)
Magnesium	221.69 mg	(59%)
Iron	6.22 mg	(44%)
Iodine	60 µg	(40%)
Zinc	4.28 mg	(43%)
Saturates	35 g
Uric Acid	0 g
Cholesterol	473.2 mg

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Ingredients

For servings

1 ⅓ cups	Cod fillet skinned and diced
⅔ cups	Smoked trout skinned and diced
1	eggs
½ cups	breadcrumbs
	cayenne pepper
	Curry powder
2 slices	Bacon
½	shallots diced
1 tablespoon	Oil
0.44 cups	Coconut milk
0.19 cups	fish stock
	Watercress to garnish

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Directions

1 Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish with oil.

2 Mix together the cod fillets, smoked trout and the eggs and season with salt. Add enough breadcrumbs to make the mixture pliable. Season with cayenne pepper and some curry powder.

3 Shape into four cakes and wrap in bacon. Place in the prepared baking dish and bake for about 15-20 minutes until golden brown.

4 Fry the shallot in hot oil. Add 1 tbsp curry powder, fry for a few minutes then add the coconut milk and fish stock. Simmer for a few minutes, stir and season with salt and cayenne pepper.

5 Arrange the fish cakes on the curry sauce and garnish with watercress.

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