Deep-Fried Fish Balls
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
104
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 104 cal. | (5 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 188 mg | (5 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
16
- Ingredients
- 600 grams skinless fish fillets (such as cod)
- 1 shallot
- 1 garlic clove
- 2 Tbsps chopped fresh Basil
- 2 eggs
- 100 grams White bread crumbs
- salt
- 1 splash lemon juice
- peppers
- 2 Tbsps Pastry flour
- 2 Tbsps ground Hazelnuts
- vegetable oil (for frying)
Preparation steps
1.
Rinse the fish, pat dry and coarsely chop. Mince finely in a food processor and place in a bowl. Peel the shallot and garlic and finely dice both. Add together to the fish with the basil and 1 egg and enough breadcrumbs to make the mixture easy to handle. Season with salt, lemon juice and pepper and shape into 16 small balls.
2.
Coat with flour. Whisk the rest of the egg and dredge the balls in it. Mix the remaining crumbs with nuts and coat the fish balls. Fry in the hot oil (170°C) (approximately 325°F) 4-5 minutes until golden brown. Drain on paper towels and serve with desired dips.
