Fish cakes with curry-relish

Name: Fish cakes with curry-relish
Yield: 4 portion(s)
Ingredients: (for a low-fat version can Greek; Freshly ground pepper; Oil; Pepper; Salt; Butter; Yoghurt or fromage frais is used); 0.5 Cucumber into small cubes; 0.5 dl Cream 9%; 1 dl Cerme friache 18%; 1 dl Mayonnaise; 2 Eggs; 2 tbsp Curry; 2 tbsp Olive oil; 2 tbsp Small capers; 4 tbsp Lemon juice; 4 tbsp Finely chopped chives; 4 tbsp Wheat flour; 5 Baking potatoes; 500 g Lyssejfilet

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Fish cakes with curry-relish

		(for a low-fat version can Greek
		Freshly ground pepper
		Oil
		Pepper
		Salt
		Butter
		Yoghurt or fromage frais is used)
0.5		Cucumber into small cubes
0.5	dl	Cream 9%
1	dl	Cerme friache 18%
1	dl	Mayonnaise
2		Eggs
2	tbsp	Curry
2	tbsp	Olive oil
2	tbsp	Small capers
4	tbsp	Lemon juice
4	tbsp	Finely chopped chives
4	tbsp	Wheat flour
5		Baking potatoes
500	g	Lyssejfilet

Instructions for Fish cakes with curry-relish

To prepare the Fish cakes with curry-relish recipe, please follow these instructions:

chop the fish in a food processor add the egg cream and flour and chives salt and pepper blend again and forcemeat is ready for washing the potatoes slice them in both and turn them into oil salt and pepper come on them in a baking pan and bake them in the oven for 45 min at 200 degrees while FRY fish cakes in the Pan in butter and oil-5 minutes on each side be careful with too high heat for so will be fish meatballs for dark

mix the capers cucumber Curry sour cream mayonnaise lemon juice salt and pepper to taste and serve this Curry-relish in a bowl for fish meatballs and roasted potatoes

Fish cakes with curry-relish

Ingredients for Fish cakes with curry-relish

Instructions for Fish cakes with curry-relish

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