Wrapped Fish Patties with Coconut Sauce
ready in 40 min.
- 2 ⅔ cups Cod (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 Tbsps Oil
- ⅞ cup Coconut milk
- ⅜ cup fish stock
- Watercress (to garnish)
How healthy are the main ingredients?Coconut milkeggcayenne peppershallotWatercress
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish with oil.
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.
Shape into four cakes and wrap in bacon. Place in the prepared baking dish and bake for about 15-20 minutes until golden brown.
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.
Arrange the fish cakes on the curry sauce and garnish with watercress.