Deep-Fried Fish Balls

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Deep-Fried Fish Balls
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Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
117
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie117 cal.(6 %)
Protein6 g(6 %)
Fat7 g(6 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage0.7 g(2 %)
Vitamin A0.1 mg(13 %)
Vitamin D2.4 μg(12 %)
Vitamin E1.1 mg(9 %)
Vitamin K22 μg(37 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.2 mg(14 %)
Folate18 μg(6 %)
Pantothenic acid0.3 mg(5 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C11 mg(12 %)
Potassium182 mg(5 %)
Calcium35 mg(4 %)
Magnesium14 mg(5 %)
Iron1 mg(7 %)
Iodine8 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.3 g
Uric acid74 mg
Cholesterol39 mg
Complete sugar1 g

Ingredients

for
6
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
How healthy are the main ingredients?
parsleySardinegarlic clovelemonCarawayegg

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Let the mixture stand for 30 minutes. Using two teaspoons, shape the fish mixture into small balls.

5.

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.

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