| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Eggs, Dairy |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 200 |
g |
Salt cod |
| 200 |
g |
Salmon poached or any other fish; skin and bone |
|
|
; removed |
| 1/2 |
tb |
Ginger; freshly chopped |
|
|
; ginger |
| 1/2 |
tb |
Chilli; chopped |
| 30 |
g |
Gherkins; chopped |
| 30 |
g |
Spring onions; sliced |
| 50 |
g |
Mayonnaise |
| 200 |
g |
White breadcrumbs |
| 1 |
|
Egg for eggwash |
| 1/2 |
dl |
Oil |
| 50 |
g |
Butter |
| 2 |
dl |
Double cream |
| 2 |
tb |
Peanut butter |
| 1 |
tb |
Soy sauce |
| 80 |
g |
Peas |
| 4 |
|
Plum tomatoes; sliced |
|
|
Salt and pepper |
INSTRUCTIONS
Mix the flaked fish with the ginger, chilli, gherkins, spring onions,
mayonnaise and 80g of the white breadcrumbs.
Shape into 4 even balls. Pass through the egg wash and shape into cylinder
shape in the breadcrumbs. Chill in the fridge. Fry in half oil, half butter
until golden brown.
Boil up the cream. Add the peanut butter, soy sauce.
Arrange tomatoes on the plate and top with the fish cakes.
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