Fish N' Chips my way

The traditional, English meal oF fish n chips is served in a newspaper. However there was a risk of the ink coming from the newspapers getting into the dish. That is why it is served more plainly nowadays. nowadays.dthe recipe itself is based on fried, battered cod served with crunchy fried potatoes and a heavy sauce based on mayonaise. Of course this might sound lovely but if you want to keep the same pants size for more than a month it is best to now enjoy this meal on a daily Base. Therefore I saw it as a challenge to tweak this recipe and make a healthier version 2.0. Although my version does absolutely not compromise on deliciousness! I liked the idea of transforming the fried fish into a seafood burger (with a little 'Wink Wink' to the American hamburger) with some Asian flavors incorporated to make it extra tasty. I started by finely chopping 200 grams of my favorite seafood (prawns and scallops, but cod works fine as well). To this I added te. Mixing everything in a bowl always feels so good to do with your hands. Really feeling the texture and making sure the seasoning is evenly spread. Now turning to the next item, the chips. I replaced them with little potato balls which I creatively made with a melon scoop. Season them with a mixture of Thai green curry, dried basil and sea salt. Bake them golden and brown in a preheated oven at 200 degree for about 30 minutes ( easy as chips, haha ). Finally add some veggies to the dish by cutting up a zucchini into 1 cm slices and marinating them in the juice of the remaining lime, some finely chopped fresh pepper and a pInch of sea salt. Grill them in a very hot grilling pan until you see those beautiful grilling marks appear. Serve the bUrge o a plate with the potato balls and grill led veggies. Garnish with a little extra basil (because I have a freaking huge basil plant!) and attack! Why crave junkfood when you can easily oP for this instead.

Ingredients :250 grams of zucchini, 200 grams of seafood, 150 grams of potato, two egg white, 100 grams of wild spinach, one lime 15 grams of finely chopped fresh basil, 2 teaspoons of green Thai curry paste, 1 teaspoon of fish sauce, 1 teaspoon of sea salt