Breaded Fish Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,012 cal. | (48 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 158 g | (105 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 859 mg | (21 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 136 μg | (68 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 300 grams waxy potatoes
- salt
- 3 Baguette
- 1 Tbsp butter
- 200 grams Cod
- 1 garlic clove
- 1 egg
- 75 grams Crème fraiche
- freshly ground peppers
- 2 Tbsps chopped fresh Basil
- 100 grams breadcrumbs
- vegetable oil (for frying)
Preparation steps
Rinse the potatoes and let simmer in boiling salted water for 25-30 minutes. Drain, let evaporate and press through a potato ricer.
Fry the baguette slices in hot butter until crisp. Drain on paper towels and coarsely tear apart. Rinse the fish, pat dry and cut into large pieces. Peel the garlic. Mix the fish with the potatoes, add the garlic and the bread and chop everything in a food processor, taking care not to finely shred. Then add the egg, crème fraîche, and basil and season with salt and pepper. Knead until mixture is easy to work with, adding breadcrumbs as needed. With wet hands, shape mixture into patties and roll in the breadcrumbs until they are covered.
Heat the oil in a deep fryer to175°C (approximately 350°F) and fry the fish patties until golden brown. Drain on paper towels and serve with lemon wedges and aioli.
