Fish cakes with watermelon salsa

Step 1/5

• 250 g cod filet

• sieve
• pot

Bring water to a simmer in a pot. Fix a sieve over the simmering water, place cod fillet inside, and let steam for approx. 5 min.

Step 2/5

• ⅝ kg watermelon
• 150 g cucumber
• ½ chili pepper
• ½ red onion
• 1 tbsp olive oil
• 5 g basil
• 10 g mint
• salt
• pepper

• bowl
• cutting board
• knife

Meanwhile, halve watermelon, remove skin, and dice finely. Peel cucumbers, quarter lengthwise, remove seeds, and dice finely. Finely slice half the onion. Finely dice chili pepper. Finely chop mint and basil. Add all salsa ingredients to a large bowl. Season mixture with olive oil, salt and pepper and mix well. Finely dice remaining onion and set aside.

Step 3/5

• 100 g shrimp
• ½ lime
• ⅛ tsp chili powder
• 2 eggs
• 37½ g breadcrumbs
• salt
• pepper

• bowl
• fine grater
• citrus press

Remove cod filet from heat. Chop shrimp into small pieces. Zest lime. Place shrimp and cod in a bowl and season with lime zest, sugar, chili powder, diced onion, eggs, bread crumbs, salt and pepper. Halve lime and squeeze juice over the watermelon salsa.

Step 4/5

Mix fishcake ingredients to a smooth consistency and form into small balls with your hands.

Step 5/5

• vegetable oil for frying
• basil for garnish

• frying pan
• spatula

Fry fishcakes in batches for approx. 3 – 4 min. on either side or until golden brown, pressing down slightly to form a patty shape. Serve with salsa and garnish with basil. Enjoy!

Enjoy your meal!