Stir-Fried Fish Cake Salad recipe - ingredients, nutrition and when to eat it
This salad pairs chewy fish cakes stir-fried in soy sauce with bell pepper and baby greens.
This salad pairs chewy fish cakes stir-fried in soy sauce with bell pepper and baby greens. The savory, nutty fish cakes go well with crisp vegetables, making it a light side for lunch or dinner.
Salads & light · 15 minutes to cook
Tips: Let the stir-fried fish cakes cool slightly before adding them so the greens don’t wilt.
Tips: Fish cakes vary in saltiness, so start with a little soy sauce and add more to taste.
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Ingredients (1 serving)
- Fish cake — 80 g
- Baby greens — 1 handful
- Red bell pepper — 0.3 pc
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp