Tacos with fish patties, crunchy vegetables and black bean cream

Name: Tacos with fish patties, crunchy vegetables and black bean cream
Yield: 10 servings
Ingredients: 250 g black beans; 1 tbsp lime juice; ½ dl water; 1 tsp ground cumin; Salt and pepper; 10 fish patties; 3 dl coarsely grated carrots; 3 dl coarsely grated white cabbage; 2 dl sweetcorn; 1 dl diced cucumber; 1 dl crème fraîche; 2 dl taco salsa; 10 corn tortillas; 10 lime wedges (optional); Roughly chopped coriander (optional)

10 servings

Fish patties in corn tortillas with crunchy vegetables, salsa and a smooth black bean cream.

Method

Blend the beans into a smooth cream with the water and lime, and season with cumin, salt and pepper.
Fry the fish patties for a couple of minutes on each side over medium heat. Then bake in the oven at 200 °C to a core temperature of about 70 °C (7 minutes if thawed, 17 minutes if frozen).
Halve the fish patties and serve on the tortillas with the vegetables, bean cream and sauces.

Tacos with fish patties, crunchy vegetables and black bean cream

Method

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