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Fish cakes with green kale and a spicy salad of white cabbage

Fish cakes with green kale and a spicy salad of white cabbage

For the fish cakes:

  • 500 g mixed white fish (perhaps cod or pollack) and salmon

  • 1 egg

  • 1 handful fresh kale

  • 1-2 finely chopped red chilli deseeded

  • 2 finely sliced spring onions

  • 1 bunch chopped cilantro

  • salt and pepper

  • olive oil

Mix the fish with chili, eggs, kale, spring onions and cilantro in a food processor. Add a little salt and pepper.
Form meatballs and fry them in oil at medium heat 3-4 minutes on each side.

 

Salad:

  • 1/2 small white cabbage

  • 1 finely chopped red chilli deseeded

  • 1 bunch chopped cilantro

  • 1 teaspoon cane sugar

  • 1 tablespoon black sesame seeds

  • 1 lime (juice from it)

  • 1/2 dl sesame oil

  • salt and pepper

Shred cabbage finely on a mandolin iron.
Stir in sugar and lime juice together until the sugar dissolves. Add the chilli and sesame seeds. Whisk sesame oil and season with salt and pepper.
Turn dressing well around the chopped cabbage and chopped cilantro.
Serve with fish meatballs and some lime wedges.

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