Spicy Fish Patties

Ingredients

• 350 g cod fillet
• 2 medium tomatoes
• 1 orange
• 1 Garlic clove
• 0.5 lime
• 2 tsp Olive oil
• Salt
• Pepper
• 1 pinch chili flakes
• 0.5 bunch Basil
• 150 g Yogurt (1.5% fat)
• 1 egg yolk
• 1 tsp coarse mustard
• 1 tsp Rapeseed oil

Instructions

1. 1.

   Rinse the fish fillet, pat dry, finely dice and place in a bowl. Let it chill in the freezer compartment for about 10 minutes.

2. 2.

   Meanwhile wash the tomatoes, dry them, cut off the stem ends in a wedge shape, then dice very finely and add to the bowl.

3. 3.

   Peel the orange thickly so that all the white pith is removed.

4. 4.

   Using a sharp knife, slice the fruit segments from the skin over the bowl between the separating layers.

5. 5.

   Catch the juice in the bowl. Finally squeeze the juice from the separating layers well over the bowl as well.

6. 6.

   Cut the orange segments into cubes with a large knife and add them to the tomatoes.

7. 7.

   Peel and finely chop the garlic. Squeeze half a lime. Add the juice with half the garlic to the bowl with tomatoes and oranges, then mix in 1 tsp olive oil, salt, pepper and a pinch of chili flakes.

8. 8.

   Wash the basil, shake dry, pluck the leaves and finely chop. Add the remaining garlic, yogurt, salt, pepper and the rest of the olive oil, and stir everything into a dip.

9. 9.

   Pulse the chilled fish cubes briefly in a stand mixer. Separate the egg; add the yolk to the fish (use the white elsewhere).

10. 10.

    Season the mixture with salt and pepper, mix in the mustard, then shape small flat patties with damp hands.

11. 11.

    Heat rapeseed oil in a non‑stick pan over medium heat. Fry the patties gently turning for 3–5 minutes until golden brown. Serve with the tomato‑orange salsa and basil dip.