FRIJE

Name: Cauliflower puree with coconut milk and fish croquettes
Prep time: 20 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 600 g of cauliflower; 15 cl of coconut milk; 400 g of white fish; 1 egg; 2 tablespoon of flour; 1 spring onion; 4 stalk of fresh dill; 1 bird's eye chili; 1 shallot; 1 garlic clove; 1 fresh ginger; 1 handful of coconut chip; salt (according to taste)

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Cauliflower puree with coconut milk and fish croquettes

Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 25 minutes

Cost per serving: 1,97 €

Energy: 266 kcal / serving

Nutritional score:

Instructions

1. Steam the fish for 5 minutes and flake it. In a bowl, mix the fish flesh with the egg, peeled and chopped shallot, flour, a little bit of deseeded and chopped chili pepper, peeled and chopped garlic, a little bit of grated ginger, and salt.
2. Shape the mixture into balls and flatten them with the palm of your hand. In an oiled non-stick pan, brown the croquettes on both sides for 10 minutes.
3. Meanwhile, prepare the puree. Clean the cauliflower and cook it for 10 minutes in a pot of salted water. Drain and finely blend it with the coconut milk.
4. Serve the puree topped with the croquettes, sprinkled with chopped dill, chili pepper, and spring onions, and garnished with toasted coconut shavings.