Fish Cake Salad Delicious fish cakes served with nutritious salad make a complete meal. This recipe is from FoodFood TV channel By Sanjeev Kapoor 14 Jun 2016 in Recipes Course New Update Main Ingredients Broccoli, Boneless fish fillets Cuisine Thai Course Main Course Seafood Prep Time 16-20 minutes Cook time 41-50 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Advertisment Ingredients list for Fish Cake Salad 1 small Broccoli separated into florets and blanched 250 grams Boneless fish fillets cut into pieces for garnishing Alfalfa sprouts Oil 1 tablespoon + for shallow-frying 1 medium Potato boiled and peeled 1 medium Onion finely chopped to taste Crushed black peppercorns to taste Salt 3 teaspoons Balsamic vinegar 10-12 Cherry tomatoes 10-12 Mixed salad leaves 8-10 Fresh coriander leaves Amaranth micro greens 2 tablespoons + for garnishing 1 tablespoon Mayonnaise 3/4 cup Fresh breadcrumbs 1 tablespoon Extra virgin olive oil Method Advertisment Heat 1 tbsp oil in a non-stick pan. Place broccoli florets and potato in a grinder jar. Add onion to the pan and sauté for ½ minute. Add fish pieces, crushed peppercorns and salt and mix. Add 1 tsp balsamic vinegar, mix, cover and cook till the fish is fully cooked. 4. Halve 5-6 cherry tomatoes. Halve 5-6 cherry tomatoes.. To make salad, roughly tear salad leaves and place in a bowl. Add coriander leaves, 2 tbsps amaranth micro greens and halved cherry tomatoes. Add cooked fish mixture in the grinder jar alongwith mayonnaise and grind well into a smooth mixture. Transfer into another bowl and refrigerate for 15-20 minutes. Heat some oil in another non-stick pan. Add salt and crushed peppercorns to fish mixture and mix well. Add breadcrumbs and mix well. Divide fish mixture into equal large portions, shape them into cakes and place in the pan. Shallow-fry in hot oil, turning sides, till golden and crisp from both sides. Add salt, crushed peppercorns, olive oil and remaining balsamic vinegar to the salad. Mix well. Add remaining whole cherry tomatoes and toss. Transfer the prepared salad onto a serving plate. Place fish cakes on top, garnish with alfalfa sprouts and amaranth micro greens and serve immediately. Nutrition Info Calories 1350 Carbohydrates 102.9 Protein 63.7 Fat 76 #Balsamic vinegar #Broccoli #Cherry tomatoes #Crushed black peppercorns #Extra virgin olive oil #Fresh coriander leaves #Mayonnaise #Oil #Onion #Potato #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article