Fish cakes with salad and strawberry vinegar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 200 g tin Tuna Fish | |
| 2 | larges | Potatoes; (mashed) |
| 1 | small | Bunc Chives |
| 2 | Egg Yolks | |
| 6 | tablespoons | Breadcrumbs |
| 2 | tablespoons | Grated Mild Cheddar Cheese |
| 1 | Iceberg Lettuce | |
| 1 | Curly Endive | |
| 3 | tablespoons | Flour } |
| 1 | Egg } Together | |
| 1 | dash | Milk } |
| Salt | ||
| 110 | grams | Strawberries |
| 100 | millilitres | White Wine Vinegar |
| 1 | Dsp Icing Sugar | |
Directions
DRESSING
1. Mix the tuna, mashed potato, egg, chives, cheese and 1 tablespoon of breadcrumbs together.
2. Line up the flour, egg, and breadcrumbs in bowl in front of you.
3. Roll the cakes into shapes and coat in flour, egg and breadcrumbs.
4. Fry in a gentle heat in a little vegetable oil until golden brown on both sides.
5. Whilst frying blend the icing sugar, vinegar and pureed strawberries together, for the dressing.
6. Arrange washed leaves in the centre of a plate.
7. Spoon over the dressing and place the fish cake on top Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.