Spicy fish-zucchini cookies

Name: spicy fish-zucchini cookies
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 250 g zucchini; 1 tl salt; 1 stem chilled lemongrass lemongrass; 1 toe garlic; 35 g yellow curry paste bag of 70 g; 300 g fresh cod fillet or haddock fillet; 100 ml sunflower oil; 4 el chili sauce

Spicy fish-zucchini biscuits made from cod fillet or haddock fillet with lemongrass and curry paste

Ingredients

Kitchen Stuff

1 food processor

Directions

Grate the zucchini coarsely. Mix with the salt and put in a sieve. Let stand for 30 minutes.
Remove the outside of the lemongrass stem and cut the stem into very small pieces. Slice the garlic.
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.
Push as much moisture out of the zucchini as possible and mix the zucchini with a spoon through the fish mixture.
Always take a large tablespoon of the mixture and make 12 fish cakes with damp hands.
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.
Drain and cool on kitchen paper. Eat them cold or heat them briefly on the barbecue. Serve with the chili sauce. Bon appétit! .