Fish Cakes with Asian Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 41.8 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 634 mg | (16 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 700 milliliters Vegetable broth
- 350 grams Long grain rice
- 2 scallions
- 200 grams shrimp (ready to cook)
- 1 gram dried Wood Ear Mushrooms (from the jar)
- 150 grams Tofu
- 2 egg yolks
- 1 garlic clove
- 1 tsp freshly grated ginger
- 3 Tbsps Fish sauce
- Chili powder
- 4 Tbsps Peanut oil
- 1 Cucumber
- 1 red chili pepper
- 1 tsp brown sugar
- 2 Tbsps Lime juice
- 150 grams Whipped cream
- 2 Tbsps finely chopped cilantro
- salt
Preparation steps
Boil the broth and pour in the rice. Cover and cook over low heat for about 25 minutes.
Rinse and trim the scallions and cut into thin rings. Rinse the shrimp, pat dry and chop. Drain the mushrooms and also chop.
Allow the rice to cool slightly.
Crumble the tofu, mix with the egg yolks and rice and knead well. Mix in the scallions, shrimp, mushrooms, finely chopped garlic and ginger and season with 1-2 tablespoons of fish sauce and chili powder.
Form small patties with wet hands. Fry in some oil on both sides for 8-10 minutes until golden brown.
Rinse and peel the cucumber and slice lengthwise into thin slices. Rinse, trim and chop the chili pepper. Combine both with the brown sugar, lime juice and the remaining fish sauce and mix well.
Season the sour cream with cilantro and salt.
Arrange the fish cakes on plates and serve with the cucumber salad and a dollop of sour cream.
