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Thai fish cakes with cucumber dip
 
 
4 ServingsPTM35 min

Thai fish cakes with cucumber dip


Fish cakes of haddock with boemboe and salad of cucumber, sweet chili sauce, rice vinegar and peanuts.

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Directions

  1. Cut the cucumber lengthwise in half, remove the seed list and cut into cubes of ½ x ½ cm (brunoise). Slice the onion very finely.
  2. Finely chop the peanuts and cut the spring onion into rings. In a bowl, mix the cucumber with the onion, chili sauce, rice vinegar and peanuts.
  3. Put the haddock, boemboe, cornstarch and the egg in the food processor and grind. Put in a bowl and mix the spring onions with a spoon.
  4. Form 4 balls per person with moist hands and press them down a little.
  5. Heat the oil in a pan and fry the fish cakes in 2 portions in 5 min. Per serving golden brown and cooked. Turn halfway.
  6. Let leak on kitchen paper and place on a dish. Serve with the cucumber dip.


Nutrition

108Calories
Sodium9% DV222mg
Fat11% DV7g
Protein12% DV6g
Carbs2% DV5g
Fiber4% DV1g

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