Salmon Cakes with Mango Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 49.2 μg | (82 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,063 mg | (27 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the salmon cakes
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 600 grams Salmon
- 1 egg
- 1 Tbsp freshly chopped parsley
- 3 Tbsps breadcrumbs
- salt
- Lime juice
- freshly ground peppers
- 3 Tbsps vegetable oil (to fry)
- For the salsa
- 1 Cucumber
- 1 Mango
- 1 Tbsp grapeseed oil
- 2 Tbsps freshly chopped cilantro
- 1 pinch brown sugar
- Lime juice
- salt
- Watercress (for garnish)
Preparation steps
For the salmon cakes, peel shallot and garlic and finely chop. Heat butter in a pan and saute shallot and garlic until translucent. Remove shallot and garlic and allow to cool. Rinse fish, pat dry and coarsely chop. Finely shred salmon in a food processor. Mix salmon with egg, parsley, onion and garlic and breadcrumbs in a bowl. Knead salmon mixture until easily malleable. Season with salt, lime juice and pepper and form 8 small patties.
Heat oil in a fry pan and fry for 4-5 minutes on each side until golden brown.
For the salsa, rinse cucumber, cut in half lengthwise, scrape out seeds and finely dice. Peel mango, cut fruit from the core and dice finely. Mix mango with cucumber in a bowl. Mix in oil and coriander and season with sugar, lime juice and salt.
Serve salmon cakes with mango salsa on plates and garnish with watercress.
