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Fish cakes with rice, bok choy and chili sauce
 
 
4 ServingsPTM15 min

Fish cakes with rice, bok choy and chili sauce


Rice with chili sauce, bok choy and cod fish cakes.

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Directions

  1. Boil the rice according to the instructions on the package. Drain and leave with the lid on the pan until use.
  2. Meanwhile cut the cod in pieces and put in the food processor. Add the curry paste, egg and cornstarch.
  3. Grind to a coarse mixture in 1 min. Form 3 balls per person the size of a large walnut and flatten them into cookies of 1 cm thick.
  4. Heat the oil in a large frying pan and fry the fishcakes in 6 min. Until golden brown and done. Turn halfway.
  5. Cut the bok choy into pieces. In the meantime, heat the oil in a stirring stir fry the chop 2 minutes with the curry paste.
  6. Serve the fish cakes with the chili sauce, rice and bok choy.


Nutrition

605Calories
Sodium0% DV1.060mg
Fat32% DV21g
Protein56% DV28g
Carbs25% DV74g
Fiber20% DV5g

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