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Fish cakes with spring onion
A nice thai recipe. The starter contains the following ingredients: fish, cucumber, limes, cod fillet, egg, flour, spring onions (in rings), red pepper, ginger syrup (Australian) and oil.
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Ingredients
Directions
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Scrape the cucumber lengthwise in a long string with a peeler, add some salt to taste and let the cucumber rest.
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Place 1 lime clean and grate 1 tsp of the green skin, squeeze out the limes.
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Cut the fish into pieces and puree together with the lime zest, the egg and the flour in the food processor until smooth, season with salt and pepper.
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Remove the fish from the food processor, scoop half of the spring onions and form 8 flat shapes with wet hands.
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Cut the red pepper into long thin strips (the seeds can be used to taste, they make the sauce extra spicy).
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Bring the ginger syrup to the boil with the pepper strips and simmer for 5-10 minutes on a low heat.
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Turn off the heat and stir in the lime juice.
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Heat the oil in a frying pan and fry the fishcakes in 7-8 minutes until done, turn them halfway.
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Dab the cucumber thoroughly dry and spread the strips over four plates.
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Place the fish cakes next to it and serve with the sweet pepper sauce.
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Sprinkle the dish with the rest of the spring onion..
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Nutrition
315Calories
Sodium22% DV535mg
Fat17% DV11g
Protein54% DV27g
Carbs9% DV27g
Fiber20% DV5g
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