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Islandgirl17
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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Ingredients
Directions
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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.
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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.
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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.
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Form 4 balls per person with moist hands and press them down a little.
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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.
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Let leak on kitchen paper and place on a dish. Serve with the cucumber dip.
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Nutrition
108Calories
Sodium9% DV222mg
Fat11% DV7g
Protein12% DV6g
Carbs2% DV5g
Fiber4% DV1g
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