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Estimated Times |
Preparation time: 40
Cooking time: 20
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Ingredients
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servings
2 | pcs. | Cucumber ~600 g |
100 | g | Pickled ginger |
6 | pcs. | Spring onions ~84 g |
1 | tsp | Sea salt ~5.5 g |
600 | g | Potatoes |
600 | g | Cod fillet |
1 | bunch | Dill ~7 g |
2 | pcs. | Red bell pepper ~240 g |
0.5 | tsp | Black Pepper ~1 g |
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Directions
Cut the cucumbers into long strips using a vegetable/potato peeler. Chop the pickled ginger. Mix the cucumber, chopped ginger and a little of the ginger brine in a bowl. Cut off the ends of the spring onions, rinse and chop finely. Add to the bowl, stir and season with salt.
Preheat the oven to 200ºC/fan oven 180ºC.
Clean the potatoes and cook until tender.
Coarsely chop the fish with a knife and place in a bowl. Rinse the dill and pepper. Remove the stalk and seeds from the pepper and finely dice. Remove the stalks from the dill and mix everything together in the bowl. Season with salt and pepper.
Shape 2 fish cakes from the minced fish mixture approx. 2 cm thick. Place in a greased ovenproof dish or on a baking tray lined with baking paper and bake in the oven for approx. 15 mins. until cooked through.
Serve the fish cakes with potatoes and cucumber salad.
Tip
Can also be served with fresh bread instead of potatoes.
Nutritional data
296 Kcal Per Serving F: 2 g, P: 33 g, C: 39 g, DF: 5 g 1,186 Kcal (53 Kcal/100 g)
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