John Myers
Fast Fish Cakes with Pepper and Tomato Sauce
The perfect fast fish cakes with pepper and tomato sauce recipe with a picture and simple step-by-step instructions.
- 1 small Onion red
- 0,5 bunch Chopped parsley
- 0,5 Bun old
- 50 ml Milk
- 250 g Fresh fish fillet
- 1 Egg
- 2 tbsp Breadcrumbs
- Salt and pepper
- 1 pinch Nutmeg
- 1 tbsp Rapeseed oil
- 2 small Red pointed peppers
- 250 g Cherry date tomatoes
- 2 tsp Tomato paste
- 3 Stems Mint fresh
- Salt
- Sugar
- Peel and finely chop the onion. Chop the parsley. Soak the roll in milk.
- Rinse the fish fillet under cold water, pat dry and cut into 1cm cubes. Put the fish cubes, egg, onion and soaked roll in a tall container and chop up with a hand blender.
- Mix in the breadcrumbs so that the batter is not too soft. Fold in the parsley and season the fish mixture well with salt, pepper and nutmeg.
- Heat the oil in a non-stick pan. Form meatballs out of the fish mixture and fry them on both sides over a medium heat for about 10 minutes until golden brown.
- In the meantime, clean the pointed peppers, remove the seeds and cut the peppers into thin strips. Dice the tomatoes. Mix everything with the tomato paste. Pluck the leaves from the mint stalks, finely chop and mix into the sauce. Season with salt and a pinch of sugar.
- Arrange the fish cakes on a plate and serve with the pepper and tomato sauce.
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