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Estimated Times |
Preparation time: 45
Cooking time: 30
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Ingredients
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250
servings
500 | g | Baby potatoes |
0.5 | pcs. | Red onion(s) ~37.5 g |
0.5 | bunch | Fresh coriander ~4 g |
2 | clove(s) | Garlic ~6 g |
1 | can(s) | Boiled crab ~120 g |
250 | g | Fish mince |
1 | tsp | Sambal Oelek ~5.5 g |
0.5 | pcs. | Lime ~30 g |
1 | tbsp | Fish sauce ~15 g |
0.5 | pcs. | Egg(s) ~25 g |
2 | dl | Wheat flour ~120 g |
15 | g | Frying/baking margarine 80% |
0.5 | bunch | Spring onions ~50 g |
150 | g | Sugar pea |
1 | tsp | Olive oil ~4.6 g |
1 | tsp | Lemon juice ~5 g |
1 | pinch | Salt flakes ~1 g |
1 | pinch | Black Pepper ~0.4 g |
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Directions
Clean the small potatoes and cook until tender. Put to one side to cool.
Chop the onion and coriander. Crush 1 garlic.
Drain the crab meat.
Mix the minced fish, crab meat, onion, garlic, fish sauce, egg, Sambal Oelek and the juice of a lime together in a bowl. Add flour until the fish mixture has the right consistency to make fish cakes.
Shape the mixture into fish cakes and fry over medium heat until brown and cooked through.
Slice the spring onions and cut the sugarsnap peas into small pieces.
Mix cold potatoes, sugarsnap peas and spring onions together in a bowl.
Mix a dressing from the oil, lemon, crushed garlic, salt and pepper in a small bowl and then mix it with the potato salad.
Serve the fish cakes with the potato salad.
Tip
The potatoes should be cold when serving/mixing with the other ingredients, so it is a good idea to cook them a day ahead.
Nutritional data
397 Kcal Per Serving F: 9 g, P: 19 g, C: 60 g, DF: 4 g 1,589 Kcal (119 Kcal/100 g)
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More statistics |
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