Main dishes

Fish cakes with beetroot and red kidney bean salad

Fish cakes with beetroot and red kidney bean salad. Well seasoned, juicy, aromatic fish cakes served with potato puree and beetroot, red kidney bean and pickled cucumbers salad.

Ilość porcji / Servings – 4
Czas przygotowania / Prep. time: 30 mins
Czas gotowania / Cook time: 15 mins
Czas całkowity / Total time: 45 mins
Drukuj / Print

Składniki / Ingredients:

For fish cakes

  • 250 g cod
  • 200 g cooked and grated potatoes
  • 1 tablespoon of chopped parsley
  • 1 teaspoon lemon juice
  • 1/2 egg
  • salt
  • pepper, tarragon, marjoram

For a salad

  • 1 medium-sized, cooked or baked beetroot, diced
  • 1/2 red onion, cut into strips
  • 1/2 can of red beans, drained from the water
  • 3 medium pickled cucumbers cubed
  • a handful of fresh, finely chopped parsley
  • mayonnaise to taste
  • mustard to taste
  • salt
  • pepper

Sposób wykonania / Instructions:

For fishcakes

  • Bake the cod in the oven for about 10 minutes. Removing bones. Comminuted. Combine the fish with grated potatoes and parsley. Season to taste with salt and pepper. Shape the cutlets and coat them in flour, then in the egg and finally in breadcrumbs
  • Fry in a pan with hot oil for 5 minutes on each side.

For a salad

  • Mix all vegetables in a bowl. Add mayonnaise and mustard according to your preferences. Season to taste with salt and pepper