Place broccoli florets and potato in a grinder jar.
Add onion to the pan and sauté for ½ minute. Add fish pieces, crushed peppercorns and salt and mix. Add 1 tsp balsamic vinegar, mix, cover and cook till the fish is fully cooked. 4. Halve 5-6 cherry tomatoes.
Halve 5-6 cherry tomatoes..
To make salad, roughly tear salad leaves and place in a bowl. Add coriander leaves, 2 tbsps amaranth micro greens and halved cherry tomatoes.
Add cooked fish mixture in the grinder jar alongwith mayonnaise and grind well into a smooth mixture. Transfer into another bowl and refrigerate for 15-20 minutes.
Heat some oil in another non-stick pan.
Add salt and crushed peppercorns to fish mixture and mix well. Add breadcrumbs and mix well.
Divide fish mixture into equal large portions, shape them into cakes and place in the pan. Shallow-fry in hot oil, turning sides, till golden and crisp from both sides.
Add salt, crushed peppercorns, olive oil and remaining balsamic vinegar to the salad. Mix well. Add remaining whole cherry tomatoes and toss.
Transfer the prepared salad onto a serving plate. Place fish cakes on top, garnish with alfalfa sprouts and amaranth micro greens and serve immediately.