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Ingredients
- 3 x Mackerel, (or possibly any oily fish)
- 1 bn Spring onions
- Â Â Ginger
- Â Â Mushrooms
- Â Â Soy sauce
- Â Â Red wine vinegar
- Â Â Baby sweetcorn
- Â Â Curly kale
- Â Â Sesame seeds
- Â Â Sesame oil
- Â Â Salt
Directions
- Skin and fillet the fish if necessary. Place the baby corn in a pan over a medium heat to cook slowly. Chop the fish till almost pulped, then transfer to a mixing bowl. Finely chop half the spring onions, the ginger and mushrooms and add in to the bowl with generous amounts of soy sauce. Use your fingers to mix the ingredients and mould the mix into burgers.
- Remove the baby corn from the pan and salt. Fry the fishcakes in sesame oil, turning once.
- Heat the kale in a large covered saucepan with a little water. Chop the remaining spring onions and heat them in a pan with red wine vinegar and soy sauce for a few min, to make a sauce. Garnish the kale with sesame seeds and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 209g | |
| Calories 215 | |
| Calories from Fat 109 | 51% |
| Total Fat 12.07g | 15% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 595mg | 25% |
| Potassium 615mg | 18% |
| Total Carbs 8.66g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.71g | 2% |
| Protein 18.7g | 30% |
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