CRISPY FISH NUGGETSWith Yogurt Dip
- 2 kg Minced fishcake batter (typically fish, flour and egg)
- 2 Organic lemons
- 250 g Breadcrumbs
- 250 g Coconut (ground)
- 2 tbsp Paprika
- 600 ml Emborg Yogurt
- 1 Organic lemon (zest and juice)
- 1 tbsp Paprika
- 50 ml Soy sauce
Grate the lemon zest and mix into the fish cake batter. Form 60 balls and roll them in a mixture of breadcrumbs and paprika. Bake in the oven for 25 minutes at 210°C.
Mix the yogurt, lemon juice, paprika and soy sauce to combine and serve.