Fish cakes with paprika-vegetables

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 small onion
  • 3 Peppers (red and yellow)
  • 1 (approx. 50 g; glass) pickled gherkin
  • 500 g Fish fillet
  • 1 TEASPOON inserted
  • 7-10 Tbsp green pepper
  • 1 go. Tbsp. flour, 1 egg (Gr. M)
  • 7-10 Tbsp salt, white pepper
  • 1 Cucumber
  • 1-2 TABLESPOONS + 3-4 Tbsp oil
  • 1 TABLESPOON Tomato paste
  • 1 pinch Sugar
  • 7-10 Tbsp Dill

Directions

  1. 1

    Peel and chop the onion. Clean and wash the peppers. Dice gherkin and 1/2 bell pepper very finely

  2. 2

    Wash the fish, dab dry. Puree in the universal chopper or turn through the mincer. Mix with green pepper, diced paprika, onion and gherkin. Knead in flour and egg. Season fish mixture well. Chill for about 20 minutes.

  3. 3

    Clean and wash the cucumber. Chop the rest of the paprika and cucumber roughly. Heat 1-2 tablespoons of oil. Steam cucumber and paprika for about 10 minutes. Stir in tomato paste and about 100 ml water, bring to the boil. Season to taste with salt, pepper and sugar

  4. 4

    Form approx. 8 meatballs from the fish mixture. Fry in 3-4 tablespoons of hot oil on each side for about 4 minutes. Arrange everything and garnish. Served with: mashed potatoes

Nutrition Facts

KCAL
230 kcal
CARBS
8 g
FATS
11 g
PROTEINS
23 g

Categories & Tags

MiscellaneousFish