Fish Cakes with Cilantro
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 31 min.
Ready in
Calories:
251
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 563 mg | (14 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams white fish fillets (such as cod)
- 1 egg white
- 1 tsp lemon juice
- 1 handful cilantro
- 3 Tbsps breadcrumbs
- salt
- peppers
- vegetable oil (for frying)
- lemons (for garnish)
Preparation steps
1.
Rinse fish fillets, pat dry with paper towels and cut into small pieces. Place fish, egg white and lemon juice in a blender. Blend until roughly pureed. Rinse cilantro, shake dry and set a few sprigs aside as a garnish. Finely chop remaining cilantro.
2.
Transfer fish mixture to a bowl. Add enough breadcrumbs so that the mixture holds together. Stir in chopped cilantro and season with salt and pepper. Shape into 8-12 patties. In a nonstick skillet, fry patties in hot oil until golden-brown, about 6 minutes per side.
3.
Drain on paper towels and garnish with lemon slices and reserved cilantro sprigs.
