Fish Cakes with Katsu Curry Dip
Finger Food
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Cook Time
23 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
These fish cakes with katsu curry dip are a delicious and easy dish, perfect as finger food or a main course. The fish cakes are made with salmon, broccoli, and potatoes and served with a spicy katsu curry dip. The recipe is high in protein and hearty and is suitable for 4 servings. The preparation time is about 23 minutes.
Ingredients (11 ingredients)
-
4 Stück Salmon fillets with skin, scaled and carefully deboned
-
130 g Salmon fillet weight
-
1 Dose Peeled new potatoes
-
567 g Potato weight
-
0.5 Stück Broccoli
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175 g Broccoli weight
-
1 Stück Organic lemon
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2 EL Coarse-grain mustard
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1 EL Katsu curry paste
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2 EL Reduced-fat mayonnaise
-
2 EL Yogurt
Preparation (7 steps)
Fry salmon skin until crispy
Carefully separate the salmon skin and cut into four pieces each. Place the salmon skin in a cold, coated pan (30 cm Ø) and crisp over medium heat on both sides. Remove the crispy salmon skin from the pan and set aside.
Chop salmon
Place 4 salmon fillets without skin, scaled and carefully deboned (à 130g) in the mixing bowl and chop for 5 sec/speed 5.
Add potatoes and broccoli
Drain 1 can (or 1 jar) of peeled new potatoes (567g) and crush on top of the salmon. Roughly grate ½ broccoli (175 g) broccoli florets over it (use the stalk for soup or salad).
Add lemon zest, mustard and spices
Grate the zest of 1 organic lemon into the mixture. Add 2 tbsp coarse-grain mustard, season everything with sea salt and black pepper and mix for 20 sec/speed 3.
Form and fry patties
Divide the mixture into four portions with your hands and form into 3 cm thick patties. Fry the fish cakes in a little olive oil for 4 minutes on each side until golden brown and just cooked through; proceed carefully when turning.
Prepare Katsu Curry Dip
Place 1 tbsp Katsu curry paste and 2 tbsp reduced-fat mayonnaise in the mixing bowl and stir for 10 sec/speed 2. Roughly fold in 2 tbsp yogurt and carefully season the dip.
Serve
Serve the fish cakes with the dip, the crispy salmon skin and the lemon cut into wedges for squeezing.
Finished cooking? Great! 🎉
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Allergens
- Fish
- Mustard
- Eggs
- Milk
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