Thai fish cakes with cucumber dip
Fish cakes of haddock with boemboe and salad of cucumber, sweet chili sauce, rice vinegar and peanuts.
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.
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.
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.
Form 4 balls per person with moist hands and press them down a little.
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.
Let leak on kitchen paper and place on a dish. Serve with the cucumber dip.
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