Fish cakes with cucumber relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Cod; (1lb) |
| 2 | Spring onions | |
| 30 | grams | Chopped coriander; (1oz) |
| 1 | teaspoon | Seasoning paste |
| 1 | teaspoon | Fresh lime juice |
| 1 | Red chilli; deseeded and | |
| ; chopped | ||
| 4 | Stems of lemongrass | |
| 4 | Red chillies | |
| 2 | teaspoons | Galangal; peeled and chopped |
| 4 | Shallots | |
| 6 | Cloves garlic | |
| 4 | teaspoons | Coriander seeds; toasted and crushed |
| 2 | teaspoons | Cumin seeds; toasted and crushed |
| 4 | Kaffir lime leaves | |
| 2 | teaspoons | Hot paprika |
| 225 | grams | Rice vinegar; (8oz) |
| 4 | teaspoons | Sugar |
| 4 | Inch cucumber | |
| 2 | Carrots | |
| 6 | Finely sliced shallots | |
| 2 | tablespoons | Ground roasted peanuts |
| 2 | Red chillies; finely sliced | |
Directions
FOR THE SEASONING PASTE
FOR CUCUMBER RELISH
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.