Cod Cakes with Chili Sauce
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
199
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 60.2 μg | (100 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 233 μg | (117 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 stale White roll (cubed)
- 2 shallots
- 2 garlic cloves
- 800 grams Cod
- 3 eggs
- 3 Tbsps breadcrumbs (or more if needed)
- 3 Tbsps chopped cilantro
- 1 Tbsp Chili sauce
- salt
- peppers (from the mill)
- vegetable oil (for cooking)
- 100 grams Baby spinach (for garnish)
- Chili sauce (for dipping)
Preparation steps
1.
Soak bread cubes in water to soften. Peel and finely chop the shallots and garlic. Finely chop the cod fillet. Add the softened bread cubes, shallots, garlic, finely chopped cod, eggs, breadcrumbs, and cilantro to a bowl and season with chili sauce, salt and pepper. Knead the mixture until thoroughly combined. Form into patties.
2.
In a skillet, heat oil and cook the patties for 2-3 minutes per side or until golden. Remove the fish cakes and drain on a paper towel. Let cool slightly. Fasten a spinach leaf to each fish cake with a small toothpick. Serve fish cakes warm or cold with chili sauce.
