Sweet Potatoes Fish Cakes With Chickpeas Salad
Superb healthy weekend lunch. A combination of sweet potatoes with fresh fish and herbs coat with breadcrumbs made crusty outside and soft centre fish cakes
with refreshing chickpeas salad. Everyone will gonna love it.
Ingredients:
(A) Fish Cakes
2 medium Orange sweet potatoes, cooked and mashed
2 White fish fillet ( you could use Salmon fillet too), steamed and flaked
2 tbsp. Chopped shallot
A handful of Fresh Parsley, chopped
A handful of Fresh Basil, chopped
Grated zest of 1 medium lemon
1 Eggs
1 Cup Breadcrumbs
(B) Chickpeas Salad
1 cup Canned chickpeas, drained
1/4 cup Diced carrot, boil until tender
1/4 cup Corn
1/4 cup Diced cucumber
1/4 cup Diced tomatoes
1 tbsp. Chopped dried pickled chilies (optional)
1 tsp. Dried mixed herbs
3 tbsp. Pineapple chili sauce ( Use sweet chili sauce if you couldn't find )
Juice of half lemon
1/4 Extra virgin olive oil
2 tbsp. Chopped fresh mint
How to do it?
Start by making the salad dressing. Mix well together the chili sauce, lemon juice and olive oil. Add in fresh mint. Cover with a cling wrap and put it in the fridge until you are ready to serve.
Preheat the oven to 180 degrees Celsius.
In a large mixing bowl, mix together all ingredients (A) above except breadcrumbs. Take a handful portion and roll to a ball. Gently press it down until you have a nice patty shape. Place it onto the breadcrumbs to coat and gently shake of the excess. Place it on a lightly greased baking tray. Repeat the same for the rest.
Place the baking tray and baked the fish cakes for 15 - 20 minutes or until the fish cakes is golden brown.
For the salad, simply mix ingredients (B) and the dressing together. Serve it as a side dish.
Enjoy :)
with refreshing chickpeas salad. Everyone will gonna love it.
Ingredients:
(A) Fish Cakes
2 medium Orange sweet potatoes, cooked and mashed
2 White fish fillet ( you could use Salmon fillet too), steamed and flaked
2 tbsp. Chopped shallot
A handful of Fresh Parsley, chopped
A handful of Fresh Basil, chopped
Grated zest of 1 medium lemon
1 Eggs
1 Cup Breadcrumbs
(B) Chickpeas Salad
1 cup Canned chickpeas, drained
1/4 cup Diced carrot, boil until tender
1/4 cup Corn
1/4 cup Diced cucumber
1/4 cup Diced tomatoes
1 tbsp. Chopped dried pickled chilies (optional)
1 tsp. Dried mixed herbs
3 tbsp. Pineapple chili sauce ( Use sweet chili sauce if you couldn't find )
Juice of half lemon
1/4 Extra virgin olive oil
2 tbsp. Chopped fresh mint
How to do it?
Start by making the salad dressing. Mix well together the chili sauce, lemon juice and olive oil. Add in fresh mint. Cover with a cling wrap and put it in the fridge until you are ready to serve.
Preheat the oven to 180 degrees Celsius.
In a large mixing bowl, mix together all ingredients (A) above except breadcrumbs. Take a handful portion and roll to a ball. Gently press it down until you have a nice patty shape. Place it onto the breadcrumbs to coat and gently shake of the excess. Place it on a lightly greased baking tray. Repeat the same for the rest.
Place the baking tray and baked the fish cakes for 15 - 20 minutes or until the fish cakes is golden brown.
For the salad, simply mix ingredients (B) and the dressing together. Serve it as a side dish.
Enjoy :)
Kenny's Tempura Fish n Veggie with Wasabi Mayonnaise Sauce
This is my version of conventional boring Fish and Chips with tartar sauce. It is perfect for weekend lunch. The spiciness of the mayonnaise sauce with lemon juice and zest is refreshing and go so well with the tempura fish and the side veggies. I use capsicums and mushrooms for the side, you may use other veggie such as eggplants, sweet potatoes, carrots, onions and etc. This one is a must try and everyone gonna love it.
Ingredients:
2 large White fish fillet, cut into four pieces each
1 medium Red capsicum
1 medium Green capsicum
1 medium Yellow capsicum
250 grams White button mushrooms
Vegetable oil, for deep frying
Batter:
2 Egg yolks
1 cup Cold soda water
1/4 cup Corn flour
1 cup Plain flour
1/4 cup Toasted sesame seeds
A pinch of salt
Sauce:
1/2 cup Whole egg mayonnaise
2 tbsp. Wasabi (use more if you like)
1 tbsp. Lemon zest
2 tbsp. Chopped fresh parsley
Juice of half lemon
How to do it?
Wash the fish fillets and wrap it up with some kitchen towel and set aside to remove excess moisture of the fish. Wash and dry the veggie as well.
To prepare the sauce, mix together the sauce ingredients. Cover and chill in the fridge while you prepare the tempura.
In a small bowl, whisk the egg yolks and soda water lightly.
Sift the flour and corn flour in another mixing bowl. Add the sesame seeds and season well with a pinch of salt. Pour in the egg mixture and stir lightly with a fork until just combine but still little lumpy.
Fill one-third of a heavy-based saucepan and heat it to 180 degrees Celsius. To test, simple drop a small cube of bread into the oil and it should brown
within 15 seconds. Dip the fish into the batter and fry until it is golden brown and cooked through. Drain on paper towel and sprinkle with some salt. Repeat the same with the veggies.
If it is not serve immediately, keep it warm in the oven. Never cover the tempura as the coating will turn soggy.
Serve the tempura with lemon wedges and the wasabi mayonnaise sauce.
Enjoy :)
Ingredients:
2 large White fish fillet, cut into four pieces each
1 medium Red capsicum
1 medium Green capsicum
1 medium Yellow capsicum
250 grams White button mushrooms
Vegetable oil, for deep frying
Batter:
2 Egg yolks
1 cup Cold soda water
1/4 cup Corn flour
1 cup Plain flour
1/4 cup Toasted sesame seeds
A pinch of salt
Sauce:
1/2 cup Whole egg mayonnaise
2 tbsp. Wasabi (use more if you like)
1 tbsp. Lemon zest
2 tbsp. Chopped fresh parsley
Juice of half lemon
How to do it?
Wash the fish fillets and wrap it up with some kitchen towel and set aside to remove excess moisture of the fish. Wash and dry the veggie as well.
To prepare the sauce, mix together the sauce ingredients. Cover and chill in the fridge while you prepare the tempura.
In a small bowl, whisk the egg yolks and soda water lightly.
Sift the flour and corn flour in another mixing bowl. Add the sesame seeds and season well with a pinch of salt. Pour in the egg mixture and stir lightly with a fork until just combine but still little lumpy.
Fill one-third of a heavy-based saucepan and heat it to 180 degrees Celsius. To test, simple drop a small cube of bread into the oil and it should brown
within 15 seconds. Dip the fish into the batter and fry until it is golden brown and cooked through. Drain on paper towel and sprinkle with some salt. Repeat the same with the veggies.
If it is not serve immediately, keep it warm in the oven. Never cover the tempura as the coating will turn soggy.
Serve the tempura with lemon wedges and the wasabi mayonnaise sauce.
Enjoy :)
Kenny's Tuna Balls with Hot Mayonnaise Sauce
There are no excuses for not cooking a nice delicious healthy meal at home. This recipe requires no effort to make. Anyone can make this. I make this for my dinner tonight and it was awesome. All you need to do really is mix everything together and pop it into the oven and bake until golden brown. How easy is that? All right, are you ready to make some Kenny's Tuna Ball? Let's do it.
Ingredients:
(A) Tuna Balls
2 can (180 grams) Tuna chunks / flakes, drained
4 tbsp Oat powder ( Process 4 tbsp of rolled oat into fine powder) / Plain flour
1 Egg
3 tbsp Parsley, chopped
1 tbsp Grated Lemon rind
1/2 cup Bread crumbs
1/4 cup Crushed peanuts (you may also use other nuts such as almond)
3 tbsp Toasted Sesame seed
Black pepper to season
(B) Hot Mayonnaise Sauce
2 tbsp Whole egg Mayonnaise (Use low fat / fat free if you do not too much fat intake)
1 tsp Peri-Peri hot sauce
1 tsp Tomato Ketchup
1 tsp Tabasco sauce
1 tsp Thai pineapple chili sauce
1 tsp Cayenne pepper
How to do it?
In a small bowl, mix together bread crumbs, peanuts and sesame seed. Set aside.
Using a separate bowl, put in all other tuna balls ingredients. With cleaned hands, mix to combine everything until the mixture can hold together.
Divide the mixture and roll it into a ball. Transfer the tuna ball into the bread crumbs mixture and roll it to coat the balls. Put it on a baking sheet. Repeat until all the mixture is used up.
Bake the ball in a preheated oven at 180 degrees C for 10 - 15 minutes or until the tuna balls is golden brown.
To make the sauce, just mix everything together until it is well incorporated.
Once it done, you are ready to eat. Enjoy :)
Ingredients:
(A) Tuna Balls
2 can (180 grams) Tuna chunks / flakes, drained
4 tbsp Oat powder ( Process 4 tbsp of rolled oat into fine powder) / Plain flour
1 Egg
3 tbsp Parsley, chopped
1 tbsp Grated Lemon rind
1/2 cup Bread crumbs
1/4 cup Crushed peanuts (you may also use other nuts such as almond)
3 tbsp Toasted Sesame seed
Black pepper to season
(B) Hot Mayonnaise Sauce
2 tbsp Whole egg Mayonnaise (Use low fat / fat free if you do not too much fat intake)
1 tsp Peri-Peri hot sauce
1 tsp Tomato Ketchup
1 tsp Tabasco sauce
1 tsp Thai pineapple chili sauce
1 tsp Cayenne pepper
How to do it?
In a small bowl, mix together bread crumbs, peanuts and sesame seed. Set aside.
Using a separate bowl, put in all other tuna balls ingredients. With cleaned hands, mix to combine everything until the mixture can hold together.
Divide the mixture and roll it into a ball. Transfer the tuna ball into the bread crumbs mixture and roll it to coat the balls. Put it on a baking sheet. Repeat until all the mixture is used up.
Bake the ball in a preheated oven at 180 degrees C for 10 - 15 minutes or until the tuna balls is golden brown.
To make the sauce, just mix everything together until it is well incorporated.
Once it done, you are ready to eat. Enjoy :)