Fish Balls with Braised Cucumber
Nutritional values
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 435 mg | (11 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 159 μg | (80 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 shallots (chopped)
- vegetable oil (for cooking)
- 100 grams Toast
- 250 milliliters milk
- 800 grams Cod
- 3 eggs
- 1 Tbsp chopped Dill
- salt
- peppers
- breadcrumbs (as needed)
- 4 Tbsps chopped cilantro
- For the vegetables
- 1 Braised Cucumber
- 2 centimeters fresh ginger
- 1 chili pepper
- 1 Tbsp butter
- Lime wedge (for garnish)
Preparation steps
Peel the shallots and chop finely. Sweat until translucent in a little oil. Soak the toast in milk. After 10-15 minutes, squeeze excess milk from toast and puree toast in a blender with the shallots, fish fillet, eggs, dill and salt and pepper to taste. If the mixture is too soft, add some breadcrumbs. Knead in the cilantro.
Rinse the cucumber, halve lengthwise, scrape out the seeds and slice into thin slices. Peel the ginger and cut into small cubes. Rinse the chile pepper, cut in half lengthwise, remove seeds and chop. Cook everything in the hot butter for 3-5 minutes.
While cucumber is cooking, form the fish mixture into 12 balls. Fry in batches in a skillet in hot oil until golden brown on all sides, about 4 minutes. Serve with braised cucumber and garnish with lime wedges.
