Fish Burger with Coleslaw and Fried Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 795 cal. | (38 %) | ||
| Protein | 36.23 g | (37 %) | ||
| Fat | 30.34 g | (26 %) | ||
| Carbohydrates | 86.32 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.94 g | (20 %) |
| Vitamin A | 823.52 mg | (102,940 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.25 mg | (27 %) | ||
| Vitamin B₁ | 0.83 mg | (83 %) | ||
| Vitamin B₂ | 0.57 mg | (52 %) | ||
| Niacin | 15.35 mg | (128 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 99.17 μg | (33 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 3.93 μg | (9 %) | ||
| Vitamin B₁₂ | 1.58 μg | (53 %) | ||
| Vitamin C | 96.98 mg | (102 %) | ||
| Potassium | 1,000.87 mg | (25 %) | ||
| Calcium | 332.5 mg | (33 %) | ||
| Magnesium | 138.01 mg | (46 %) | ||
| Iron | 7.92 mg | (53 %) | ||
| Iodine | 16.77 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 8.28 g | |||
| Cholesterol | 124.61 mg |
Ingredients
- For the coleslaw
- 400 grams Green cabbage
- 1 carrot
- ½ onion
- 80 grams Mayonnaise
- 80 grams sour Whipped cream
- 1 tsp Dijon mustard
- salt
- freshly ground peppers
- sugar
- lemon juice
- For the burger
- 400 grams Cod
- ½ chili pepper
- 1 shallot
- 1 tsp olive oil
- 1 floury potato (day-old)
- 1 egg
- 1 Tbsp freshly chopped parsley
- lemon juice
- 2 breadcrumbs (as needed)
- salt
- freshly ground peppers
- 2 Tomatoes
- 4 large Lettuce (such as red Batavia)
- 4 Hamburger bun (with sesame seeds)
- 4 tsps Ketchup
- 4 Tbsps fried onion
Preparation steps
For the coleslaw: Remove outer leaves of the cabbage, remove stalk by cutting a wedge shape and plane on a kitchen grater (or cut into thin strips). Peel carrot and slice or cut into fine strips. Knead together both by hand in a bowl, so that the strips are broken up and well mixed. Cut a half, peeled onion into thin strips and add to vegetables. Combine mayonnaise, sour cream and mustard. Season with salt and pepper. Add to cabbage mixture and let soak for at least 30 minutes. Again season to taste with lemon juice, salt, pepper, and sugar.
For the burgers: Rinse fish fillets, pat dry and finely chop. Rinse chili pepper, remove seeds and finely chop. Peel shallots, chop finely and sauté in 1 tablespoon of oil until translucent, then add chili pepper, mix and remove from heat. Press potatoes through a ricer. Combine together with egg, parsley, shallot, a dash of lemon and chili with the fish. If the dough is too soft, mix in breadcrumbs. Season with salt and pepper.
Shape burgers from the mixture, place into a pan and fry in remaining oil on each side for 3-4 minutes. Rinse tomatoes, remove stem and cut into slices. Rinse lettuce and shake dry. Cut the burger bun, coat bottom thinly with ketchup, cover with lettuce and add some coleslaw on top. Add the fish burger and tomato slices and sprinkle with fried onions. Top with bun and serve with remaining coleslaw.
