Deep-Fried Fish Balls
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
9492
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 9,492 cal. | (452 %) | ||
| Protein | 267 g | (272 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 1,987 g | (1,325 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 156.3 g | (521 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 13.2 mg | (110 %) | ||
| Vitamin K | 254.3 μg | (424 %) | ||
| Vitamin B₁ | 9.9 mg | (990 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 222.6 mg | (1,855 %) | ||
| Vitamin B₆ | 20.8 mg | (1,486 %) | ||
| Folate | 1,931 μg | (644 %) | ||
| Pantothenic acid | 50.9 mg | (848 %) | ||
| Biotin | 63.4 μg | (141 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 2,348 mg | (2,472 %) | ||
| Potassium | 48,085 mg | (1,202 %) | ||
| Calcium | 1,181 mg | (118 %) | ||
| Magnesium | 2,786 mg | (929 %) | ||
| Iron | 113 mg | (753 %) | ||
| Iodine | 480 μg | (240 %) | ||
| Zinc | 53.9 mg | (674 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 2,030 mg | |||
| Cholesterol | 208 mg | |||
| Complete sugar | 91 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 starchy potatoes
- salt
- 1 onion
- 2 garlic cloves
- 1 handful Basil
- 300 grams fish fillets (such as cod)
- 3 eggs
- Nutmeg
- 150 grams breadcrumbs
- 2 Tbsps Pastry flour
- 3 Tbsps vegetable oil
Preparation steps
1.
Rinse the potatoes and boil in salted water for about 30 minutes until done. Drain, peel and press through a ricer.
2.
Peel the onion and garlic and finely chop. Rinse the basil, shake dry and coarsely chop the leaves. Rinse the fish, pat dry and very finely chop. Mix with 1 egg, onion, garlic and the basil and stir into the potatoes. Season with salt and nutmeg and knead into a consistent mixture, adding breadcrumbs as needed. With wet hands shape into small balls and coat with flour. Whisk the remaining egg and dredge the fish balls in it. Dredge in remaining breadcrumbs and fry in hot oil (170°C)(approximately 325°F) until golden brown. Drain on paper towels and serve.
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