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🍽️ Crispy Fish Balls with Colorful Vegetables

438 kcal · 30 min · 4 servings

Ingredients

• 50 g white bread (cut into small cubes)
• 50 ml milk
• 0.5 bunch spring onions
• 250 g salmon fillet
• 250 g zander fillet
• 1 egg yolk
• 0.5 tsp curry powder
• 0.5 tsp ginger (finely chopped)
• 0.5 clove garlic (finely chopped)
• 1 tsp lemon zest finely grated (organic lemon)
• 1 dash lemon juice
• salt
• pepper (from the mill)
• 4 tbsp oil
• breadcrumbs
• 2 zucchini
• 2 carrots
• 2 tomatoes
• 2 spring onions
• olive oil
• salt
• pepper (from the mill)
• 500 g whole milk yogurt
• salt
• pepper (from the mill)
• 1 tsp lemon zest finely grated (organic lemon)
• 1 tbsp olive oil (cold-pressed)
• 1 tsp ginger powder
• 1 tbsp mixed herbs finely chopped (e.g. parsley, lemon balm, thyme... )

Instructions

1. 1. Place the bread cubes into a bowl.
2. 2. Pour the milk over the bread cubes.
3. 3. Let the bread cubes soak under a cover.
4. 4. Clean the spring onions.
5. 5. Wash the spring onions.
6. 6. Slice the spring onions into fine rings.
7. 7. Wash the salmon and zander fillets.
8. 8. Pat the fillet pieces dry.
9. 9. Chop the fillet pieces very finely.
10. 10. Place the chopped fillet pieces into a bowl.
11. 11. Add the egg yolk to the fish mixture.
12. 12. Add the soaked bread cubes to the fish mixture.
13. 13. Add the spring onion rings to the fish mixture.
14. 14. Mix the ingredients loosely with your hands.
15. 15. Add salt to the fish mixture.
16. 16. Add pepper to the fish mixture.
17. 17. Add curry powder to the fish mixture.
18. 18. Add ginger to the fish mixture.
19. 19. Add garlic to the fish mixture.
20. 20. Add the lemon zest to the fish mixture.
21. 21. Add the lemon juice to the fish mixture.
22. 22. Stir the spices into the fish mixture.
23. 23. Wet your hands.
24. 24. Shape small patties from the fish mixture.
25. 25. Roll the patties in the white bread crumbs.
26. 26. Heat the oil in a frying pan.
27. 27. Fry the fish patties in the pan.
28. 28. Fry the fish patties over low heat.
29. 29. Fry the fish patties on the first side for about 5 to 6 minutes.
30. 30. Fry the fish patties on the second side for about 5 to 6 minutes.
31. 31. Fry the fish patties until golden brown.
32. 32. Remove the fish patties from the pan.
33. 33. Let the fish patties drain on kitchen paper.
34. 34. Wash the zucchini.
35. 35. Slice the zucchini diagonally.
36. 36. Make sure the zucchini slices are not too thick.
37. 37. Peel the carrots.
38. 38. Cut the carrots into small batons.
39. 39. Wash the spring onions.
40. 40. Dice the spring onions.
41. 41. Wash the tomatoes.
42. 42. Halve the tomatoes.
43. 43. Core the tomato halves.
44. 44. Cut the tomatoes into tiny cubes.
45. 45. Heat 4 tablespoons of oil in a frying pan.
46. 46. Fry the zucchini slices until golden brown.
47. 47. Fry the zucchini slices on both sides.
48. 48. Let the zucchini slices drain on kitchen paper.
49. 49. Season the zucchini slices with salt.
50. 50. Season the zucchini slices with pepper.
51. 51. Add 1 to 2 tablespoons of oil to the pan if necessary.
52. 52. Heat the oil in the pan.
53. 53. Sauté the carrot batons in the hot oil.
54. 54. Sauté the carrot batons over medium heat.
55. 55. Sauté the carrot batons until golden yellow.
56. 56. Add the spring onions.
57. 57. Sauté the spring onions briefly.
58. 58. Place 4 metal rings on the plates.
59. 59. Layer the vegetables into the metal rings.
60. 60. Finish the vegetable layers with the tomato cubes.
61. 61. Remove the metal rings.
62. 62. Arrange the fish patties.
63. 63. Serve the dish immediately.
64. 64. Place the yogurt in a bowl.
65. 65. Add oil to the yogurt sauce.
66. 66. Add lemon zest to the yogurt sauce.
67. 67. Add ginger to the yogurt sauce.
68. 68. Add the chopped herbs to the yogurt sauce.
69. 69. Add salt to the yogurt sauce.
70. 70. Add pepper to the yogurt sauce.
71. 71. Whisk the ingredients for the yogurt sauce.
72. 72. Serve the yogurt sauce with the fish patties.

Nutrition per serving

• kcal: 438
• Protein: 30 g · Fett/Fat: 22 g · Carbs: 26 g