Fish Cakes With Cucumber Relish

CATEGORY	CUISINE	TAG	YIELD
Grains		Antony, More, Simply	1	Servings

INGREDIENTS

450	g	Cod, 1lb
2		Spring onions
30	g	Chopped coriander, 1oz
1	t	Seasoning paste
1	t	Fresh lime juice
1		Red chilli, deseeded and
		chopped
4		Stems of lemongrass
4		Red chillies
2	t	Galangal, peeled and chopped
4		Shallots
6		Cloves garlic
4	t	Coriander seeds, toasted and
		crushed
2	t	Cumin seeds, toasted and
		crushed
4		Kaffir lime leaves
2	t	Hot paprika
225	g	Rice vinegar, 8oz
4	t	Sugar
4		Inch cucumber
2		Carrots
6		Finely sliced shallots
2	T	Ground roasted peanuts
2		Red chillies, finely sliced

INSTRUCTIONS

To make the cucumber relish: Boil the vinegar and sugar, until the
sugar dissolves. Take down to a syrup (about 6 to 7 minutes). Quarter
the cucumber lenghways and de-seed and slice crossways finely. Halve
the carrots lengthways and slice crossways thoroughly. Add the carrot,
cucumber, shallots and chilli to the cold syrup and mix. Leave for 4
hours. Add the peanuts just before serving.  For the seasoning blend
all the ingredients to make a smooth paste.  Converted by MC_Buster.
Per serving: 770 Calories (kcal); 6g Total Fat; (6% calories from
fat); 93g Protein; 97g Carbohydrate; 193mg Cholesterol; 335mg Sodium
Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 13 Vegetable; 0 Fruit;
0 Fat; 2 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”