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Fish cakes with rice, bok choy and chili sauce
Rice with chili sauce, bok choy and cod fish cakes.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Drain and leave with the lid on the pan until use.
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Meanwhile cut the cod in pieces and put in the food processor. Add the curry paste, egg and cornstarch.
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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.
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Heat the oil in a large frying pan and fry the fishcakes in 6 min. Until golden brown and done. Turn halfway.
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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.
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Serve the fish cakes with the chili sauce, rice and bok choy.
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Nutrition
605Calories
Sodium0% DV1.060mg
Fat32% DV21g
Protein56% DV28g
Carbs25% DV74g
Fiber20% DV5g
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