Fish Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 683 mg | (17 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 300 grams Salmon
- 2 scallions
- 1 egg yolk
- 1 Tbsp freshly chopped Dill
- 2 Tbsps White bread crumbs
- salt
- ½ tsp ground Turmeric
- 3 tsps lemon juice
- peppers
- 2 Tbsps vegetable oil (for frying)
- 1 Cucumber
- 100 grams Radish
- 1 Tbsp grapeseed oil
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps Mustard
- 1 Tbsp Orange juice
- parsley (for garnish)
Preparation steps
Rinse the salmon, pat dry and coarsely chop. Rinse and trim scallions and finely chop. Mix egg yolks and dill with the salmon and add bread crumbs to make an easy to form mixture. Season with turmeric, 1-2 teaspoons lemon juice, salt, and pepper and form 4 large fish cakes.
Fry in hot oil 2-3 minutes on each side, until golden brown.
Rinse cucumber, cut off the ends, cut in half crosswise and lengthwise and slice thinly. Rinse, trim and slice the radishes. Sprinkle the cucumber and radish slices with the remaining lemon juice and grape seed oil.
Mix the yogurt with mustard and season with salt and pepper.
Drain the fish cakes on paper towels. Mix the cucumbers and radish with the yogurt sauce. Serve the fish cakes topped with some of the sauce and garnished with parsley.
