Fishcakes with Fennel&Carrot salad

Here is my recipe for a healthy and nutritious lunch – fish cakes with added buckwheat and a fennel/carrot salad on a side. For my fishcakes I’ll use ombrina. It’s a sea fish full of vitamins and omega-3 fatty acids. This fish has a delicate taste and it’s very juicy. It contains just a tiny amount of fat (0,1-0,5%) but about 20% of protein. Buckwheat is a great gluten-free, nutty-flavored alternative to something more traditional.

Make an ombrina mince, add all other ingredients and form your cakes. Cover each cake in a mix of sesame seeds, flax seeds and black pepper (in addition to the ones you’ve added to the mince). Pour some olive oil on a pan on a big heat and fry for 2 minutes on each side. Add some white wine and reduce the heat. Cover the pan with a lid. Take your pre-cooked buckwheat and add it in the pan to your cakes.

Carrot&fennel Salad

Grate your fennel and carrot, add some salt and pour lemon juice on top. Let it stay for 10-15 m.

Add earlier prepared buckwheat to the plate on top add carrot/fennel salad then put your fishcakes.

Bon appétit!

Anastassia Khozissova

I help children

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