Fish Patties with Vegetables

Ingredients

• 50 g white bread (diced small)
• 50 ml milk
• 0.5 bunch spring onions
• 250 g Salmon fillet
• 250 g pike fillet
• 1 egg yolk
• 0.5 tsp Curry Powder
• 0.5 tsp ginger (finely chopped)
• 0.5 garlic clove (finely chopped)
• 1 tsp lemon zest finely grated (organic lemon)
• 1 splash Lemon juice
• Salt
• pepper (from grinder)
• 4 tbsp oil
• white bread crumbs
• 2 Zucchini
• 2 carrots
• 2 Tomatoes
• 2 Spring Onions
• olive oil
• Salt
• pepper (from grinder)
• 500 g whole milk yogurt
• Salt
• pepper (from grinder)
• 1 tsp lemon zest finely grated (organic lemon)
• 1 tbsp olive oil (cold pressed)
• 1 tsp ginger powder
• 1 tbsp mixed herbs finely chopped (e.g., parsley, lemon balm, thyme...)

Instructions

1. 1.

   Place the bread cubes in a bowl. Pour milk over them and let soak covered.

2. 2.

   Wash and pat dry salmon and pike fillets. Chop into very small pieces and add to a bowl. Add egg yolk, soaked bread cubes and spring onion rings; mix loosely by hand. Add salt, pepper, curry powder, ginger, garlic, lemon zest and lemon juice to the fish mixture and combine.

3. 3.

   Form the fish mixture into small patties with wet hands and coat in white bread crumbs. Heat oil in a pan and fry the fish patties over gentle heat, about 5-6 minutes each side until golden brown. Remove from pan and drain on kitchen paper.

4. 4.

   Wash zucchini and cut diagonally into thin slices. Peel carrots and cut into small sticks. Dice spring onions. Wash tomatoes, halve, core and dice finely. Heat 4 tbsp oil in a pan and fry the zucchini slices both sides until golden brown; drain on kitchen paper. Season with salt and pepper.

5. 5.

   When all zucchini slices are fried, optionally add 1-2 tbsp more oil to the pan, heat and steam carrot sticks over medium heat until golden yellow. Add spring onions and briefly sauté together.

6. 6.

   Place four metal rings on each of four plates and layer the vegetables inside. Finish with tomato cubes. Remove the ring, arrange fish patties on top and serve immediately.

7. 7.

   For the yogurt sauce whisk yogurt with oil, lemon zest, ginger, chopped herbs, salt and pepper. Serve alongside the fish patties.