Fish Cakes with Asian Cucumber Salad

0
Average: 0 (0 votes)
(0 votes)
Fish Cakes with Asian Cucumber Salad
share Share
print
bookmark_border Copy URL
Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
496
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie496 kcal(24 %)
Protein22.49 g(23 %)
Fat30.54 g(26 %)
Carbohydrates34.04 g(23 %)
Sugar added1.05 g(4 %)
Roughage2.21 g(7 %)
Vitamin A187.91 mg(23,489 %)
Vitamin D0.23 μg(1 %)
Vitamin E3.03 mg(25 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.21 mg(19 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.28 mg(20 %)
Folate39.19 μg(13 %)
Pantothenic acid0.96 mg(16 %)
Biotin6.22 μg(14 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C33.75 mg(36 %)
Potassium474.04 mg(12 %)
Calcium147.11 mg(15 %)
Magnesium95.92 mg(32 %)
Iron2.44 mg(16 %)
Iodine18.93 μg(9 %)
Zinc2.06 mg(26 %)
Saturated fatty acids10.83 g
Cholesterol242.45 mg
Author of this recipe:

Ingredients

for
4
Ingredients
700 milliliters
350 grams
2
200 grams
Shrimp (ready to cook)
1 gram
dried Wood Ear Mushrooms (from the jar)
150 grams
2
1
1 teaspoon
freshly grated Ginger root
3 tablespoons
4 tablespoons
1
1
1 teaspoon
brown Sugar
2 tablespoons
150 grams
2 tablespoons
finely chopped cilantro leaf

Preparation steps

1.

Boil the broth and pour in the rice. Cover and cook over low heat for about 25 minutes.

2.

Rinse and trim the scallions and cut into thin rings. Rinse the shrimp, pat dry and chop. Drain the mushrooms and also chop.

3.

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.

4.

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.

5.

Season the sour cream with cilantro and salt.

6.

Arrange the fish cakes on plates and serve with the cucumber salad and a dollop of sour cream.