Peanut fishcakes

Peanut fishcakes

Ingredients

  • 1 slice stale white bread
  • 250 g tilapia fillets
  • 50 g grated cheese
  • 1 clove of garlic, thinly sliced
  • 1 tbsp lime juice
  • 1 egg
  • 2 tbsp flour
  • 3 tbsp olive oil
  • 50 g salted peanuts

Preparation

Remove the crust from the bread.

Put the bread in the food processor and grind it into breadcrumbs. Keep the breadcrumbs separate.

With the exception of the olive oil, place all the other ingredients in the food processor and blend this into a thick fish purée.

Shape 8 small, equally sized fish cakes, cover them and leave them in the refrigerator for 1 hr to set.

Heat the olive oil in a frying pan and fry the peanut fishcakes until they are golden brown on each side.

Nutritions

  • Carbs
  • 13 g
  • 5 %
  • Fats
  • 21 g
  • 30 %
  • Protein
  • 21 g
  • 42 %
  • Kcal
  • 323
  • 16 %
  • Sat. fat
  • 5 g
  • 25 %

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