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Spicy fish-zucchini cookies
Spicy fish-zucchini biscuits made from cod fillet or haddock fillet with lemongrass and curry paste
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Ingredients
Directions
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Grate the zucchini coarsely. Mix with the salt and put in a sieve. Let stand for 30 minutes.
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Remove the outside of the lemongrass stem and cut the stem into very small pieces. Slice the garlic.
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Put the garlic and lemongrass together with the curry paste in the food processor and grind briefly. Add the fish into pieces and finely grind. Spoon into a bowl.
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Push as much moisture out of the zucchini as possible and mix the zucchini with a spoon through the fish mixture.
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Always take a large tablespoon of the mixture and make 12 fish cakes with damp hands.
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Heat the oil in a frying pan and deep-fry the cookies in portions in 4 min. Golden brown and done. Turn halfway. Repeat with the rest of the fish cakes.
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Drain and cool on kitchen paper. Eat them cold or heat them briefly on the barbecue. Serve with the chili sauce. Bon appétit! .
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Nutrition
230Calories
Sodium25% DV610mg
Fat20% DV13g
Protein30% DV15g
Carbs4% DV12g
Fiber4% DV1g
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