Deep-Fried Fish Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 182 mg | (5 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 White roll
- 12 small Sardine (800 grams), alternatively also Makrelenfilets
- ½ bunch parsley
- ½ bunch cilantro
- 6 garlic cloves
- 1 lemon
- 1 tsp Caraway
- 1 tsp Ground allspice
- 1 egg
- olive oil
Preparation steps
Tear the bread into large pieces, place in a bowl and soak in a little hot water. Rinse the sardines and with your fingers, rub off the scales. Remove the heads and backbones. Or, ask your fishmonger to clean the fish for you.
Rinse the parsley and cilantro, shake dry and chop finely. Peel and finely chop the garlic. Juice the lemon. In a mortar, mash the garlic with the caraway seeds and ground red pepper. Add the parsley, cilantro, lemon juice and 6 tablespoons of olive oil, and mix well.
Place the sardines in a blender and puree. Squeeze the bread well. Add the herb and spice mixture to the blender along with the bread and egg and pulse to combine.
Let the mixture stand for 30 minutes. Using two teaspoons, shape the fish mixture into small balls.
In a saucepan or deep-fryer, heat enough olive oil to come up several inches in the pan. Add the fish balls and cook over high heat until golden brown and cooked through, about 10 minutes. Remove with a slotted spoon or skimmer and drain on paper towels. Serve hot.
