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Asian fish cakes

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Ingredients for 4 servings:

  • 500 g fish fillet(s) (pollock fillets)
  • 1 large onion(s)
  • 2 tbsp sour cream
  • 2 tbsp lime juice
  • 4 tbsp breadcrumbs
  • 1 bunch of coriander leaves
  • 500 g bell pepper(s), colored
  • salt and pepper
  • curry powder
  • 1 egg(s)
  • Flour
  • butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mince the fish and puree with 2 tablespoons of lime juice. Fry the diced onion until translucent, then add it to the pan once it has cooled. Add the sour cream, egg, breadcrumbs, and chopped coriander and mix everything together. Season to taste and form the mixture into patties. Coat them in flour and fry in a pan until golden brown on both sides. Deseed and slice the bell peppers. Melt butter in a pan and gently fry the strips. Season with salt, pepper, and curry powder. Serve the patties and bell peppers with rice and a sweet and spicy chili sauce from an Asian store.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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