Fish Cakes with Cucumber-Dill Sauce

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Fish Cakes with Cucumber-Dill Sauce
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 46 min.
Ready in
Calories:
277
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie277 cal.(13 %)
Protein33 g(34 %)
Fat12 g(10 %)
Carbohydrates9 g(6 %)
Sugar added1 g(4 %)
Roughage1.6 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E5.9 mg(49 %)
Vitamin K22.3 μg(37 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin9.8 mg(82 %)
Vitamin B₆0.4 mg(29 %)
Folate50 μg(17 %)
Pantothenic acid1 mg(17 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂2.8 μg(93 %)
Vitamin C18 mg(19 %)
Potassium902 mg(23 %)
Calcium156 mg(16 %)
Magnesium95 mg(32 %)
Iron1.7 mg(11 %)
Iodine13 μg(7 %)
Zinc1.5 mg(19 %)
Saturated fatty acids3.7 g
Uric acid180 mg
Cholesterol170 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
600 grams Perch fillet (ready to cook, skinless)
1 egg
2 Tbsps White bread crumbs
salt
1 splash lemon juice
peppers
2 Tbsps vegetable oil (for frying)
1 Cucumber
100 grams Yogurt (0.1% fat) (low-fat)
4 Tbsps sour Whipped cream
2 Tbsps freshly chopped Dill
1 generous pinch Curry powder
1 pinch sugar
½ organic lemon (juice and zest)
How healthy are the main ingredients?
Whipped creamDillsugareggsaltCucumber

Preparation steps

1.

Rinse perch, pat dry and coarsely chop. Place in a food processor and pulse until finely chopped. Transfer fish to a bowl and mix in egg and enough breadcrumbs so that mixture holds together. Season with salt, lemon juice and pepper. Form into 8 small patties.

2.

In a pan, fry fish cakes in hot oil until golden-brown, 2-3 minutes per side.

3.

For the cucumber-dill sauce: Peel and halve cucumber lengthwise, scrape out seeds and slice. In a bowl, mix together yogurt, sour cream, dill, curry, lemon juice and zest. Season with salt, pepper and sugar. Stir in cucumber and serve sauce with fish cakes.