Fish and Potato Rissole with Poached Eggs

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Fish and Potato Rissole with Poached Eggs
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Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
9391
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie9,391 cal.(447 %)
Protein264 g(269 %)
Fat16 g(14 %)
Carbohydrates1,964 g(1,309 %)
Sugar added0 g(0 %)
Roughage154.6 g(515 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.6 μg(13 %)
Vitamin E13 mg(108 %)
Vitamin K257.3 μg(429 %)
Vitamin B₁9.9 mg(990 %)
Vitamin B₂1.3 mg(118 %)
Niacin222.1 mg(1,851 %)
Vitamin B₆20.8 mg(1,486 %)
Folate1,937 μg(646 %)
Pantothenic acid51.3 mg(855 %)
Biotin69.1 μg(154 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C2,349 mg(2,473 %)
Potassium47,972 mg(1,199 %)
Calcium1,186 mg(119 %)
Magnesium2,779 mg(926 %)
Iron113.3 mg(755 %)
Iodine517 μg(259 %)
Zinc54.3 mg(679 %)
Saturated fatty acids3.2 g
Uric acid2,098 mg
Cholesterol294 mg
Complete sugar90 g

Ingredients

for
4
Ingredients
500 starchy potatoes
salt
250 grams Haddock fillet
1 egg
2 Tbsps freshly chopped Dill
Nutmeg
breadcrumbs (as needed)
2 Tbsps Pastry flour
3 Tbsps vegetable oil
4 eggs
50 milliliters White vinegar
Dill (for garnishing)
How healthy are the main ingredients?
DillpotatosalteggNutmegegg

Preparation steps

1.

Scrub potatoes and cook in salted water for about 30 minutes or until knife-tender. Drain, peel and press through the ricer. Rinse fish, pat dry and chop into very small pieces. Combine potato, fish, egg and dill, season with salt and nutmeg and knead until malleable mixture, adding as much breadcrumbs as needed. Make four patties and coat with flour. Heat oil in a pan and cook patties for about 3-4 minutes per side or until golden brown. Drain on paper towels and keep warm in preheated oven at 80°C (approximately 175°F).  

2.

Break each egg into an individual small bowl. Bring 1 liter (approximately 4 cups) of water to a boil, add vinegar and carefully slide eggs, one at a time, into boiling water, shaping into a ball with a tablespoon (yolk should be completely surrounded by egg white). Cook each egg for about 4 minutes or until egg white is firm and egg yolk is still soft. 

3.

Arrange patties on plates and top each with a poached egg. Garnish with dill and serve. 

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