Fish Cakes with Seasonal Vegetables
Serves: 2
Ingredients
To make Fish Cakes with Seasonal Vegetables, you'll need:
- 150g salmon fillet
- 100g tuna fillet
- 100g halibut fillet
- 1/2 stale wholegrain bread roll
- 1/2 bunch of spring onions (or leek)
- 1 carrot
- 2 sticks celery
- 1 egg
- 1 tsp cornflour
- 300g seasonal vegetables (e.g. fennel, pepper, courgette, asparagus)
- 2 tbsp rapeseed oil for frying
- 2 tbsp sour cream
- 1 tbsp chopped herbs
- 1 low-salt vegetable stock
- 1 chilli
- Salt and pepper
Method
- Cur up the fish fillets into small cubes.
- Soak 1/2 wholegrain bread roll in water.
- Wash, clean and finely dice the spring onions, carrot and celery.
- Combine the fish and diced vegetables with the egg and cornflour and mix well, squeeze out the roll thoroughly and add to the mixture, add the seasonings to taste.
- Cover the mixture and leave to stand.
- In the meantime, wash and clean the seasonal vegetables (of choice), cut into pieces.
- Gently fry the seasonable vegetables in 1 tbsp of rapeseed oil. Add 125ml vegetables stock.
- Season to taste with salt and pepper and keep warm.
- Just before serving, stir in the sour cream and herbs to the stock and vegetable mixture.
- Heat the remaining 1 tbsp of rapeseed oil in a pan, shape the individual portions of the fish mixture into burgers and slowly fry on both sides until golden brown.
- Place the seasonal vegetable mix on plates, top with the fish cakes and serve.
Nutritional Facts (Per Serving)
No nutritional facts available.
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