Fish cake with mint beetroot salad
/ only an even number of servings can be ordered /
What we send:
- tengeri sügér
- spring onion
- greek yogurt
- panko breadcrumps
- liquid smoke
- fresh mint
- olive oil
- 2 pcs mixing bowl
- large pan
The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.
Chop the spring onion and garlic. Dice the beetroots. Tear the mint into smaller pieces. Dice the fish fillet.
Put the diced potatoes in a saucepan and start cooking over high heat in salt water. When the water has boiled, save it and add approx. cook for 10 to 12 minutes until soft.
In a larger mixing bowl, mix two-thirds of the boiled potatoes, diced beets, Greek yogurt, garlic, and half of the spring onion. Work well together, squeezing the beets and potatoes slightly with a fork. Salt and pepper. Put in the fridge until served.
4. Fish cake
In another larger mixing bowl, squeeze the diced fish with a fork, pour the liquid smoke over it, then mix the remaining potatoes and the other half of the spring onion with the fish. Stir in the white crumbs as well, then salt and pepper. Mix your fish cake ingredients well by hand or with a spatula. It’s good, if it is formable. Form patties from the mixed fish cake mass.
In a thick-walled pan, heat some olive oil, put the shaped fish patties in it, and bake on a low heat, covering each side for 4-5 minutes or until it turns a nice golden brown.
Serve the fish patties with the yogurt beetroot salad and garnish with the remaining mint.
Enjoy your meal!
Attention! The portions of the spices are relative, can be reduced or increased according to taste. Cooking time may vary depending on experience.
The recipe description is for 2 servings.