Fish cakes with spring onion

Name: fish cakes with spring onion
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1 cucumber; 2 limes; 2 x 250 gr cod fillet; 1 egg; 4 tablespoons flour; 2 bunch onions in rings; 1 Red pepper; 100 ml ginger syrup Australian; 2 tablespoons oil

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.

Ingredients

Kitchen Stuff

food processor

Directions

Scrape the cucumber lengthwise in a long string with a peeler, add some salt to taste and let the cucumber rest.
Place 1 lime clean and grate 1 tsp of the green skin, squeeze out the limes.
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.
Remove the fish from the food processor, scoop half of the spring onions and form 8 flat shapes with wet hands.
Cut the red pepper into long thin strips (the seeds can be used to taste, they make the sauce extra spicy).
Bring the ginger syrup to the boil with the pepper strips and simmer for 5-10 minutes on a low heat.
Turn off the heat and stir in the lime juice.
Heat the oil in a frying pan and fry the fishcakes in 7-8 minutes until done, turn them halfway.
Dab the cucumber thoroughly dry and spread the strips over four plates.
Place the fish cakes next to it and serve with the sweet pepper sauce.
Sprinkle the dish with the rest of the spring onion..