Fish Cakes with Cucumber-Dill Sauce

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Fish Cakes with Cucumber-Dill Sauce
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 46 min.
Ready in
Calories:
334
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie334 kcal(16 %)
Protein41.37 g(42 %)
Fat14.49 g(12 %)
Carbohydrates8.03 g(5 %)
Sugar added1.05 g(4 %)
Roughage0.9 g(3 %)
Vitamin A133.81 mg(16,726 %)
Vitamin D0.82 μg(4 %)
Vitamin E2.39 mg(20 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.29 mg(26 %)
Niacin10.11 mg(84 %)
Vitamin B₆0.25 mg(18 %)
Folate25.93 μg(9 %)
Pantothenic acid1.55 mg(26 %)
Biotin0.9 μg(2 %)
Vitamin B₁₂3.6 μg(120 %)
Vitamin C9.18 mg(10 %)
Potassium730.04 mg(18 %)
Calcium227.25 mg(23 %)
Magnesium69.58 mg(23 %)
Iron2.17 mg(14 %)
Iodine15.69 μg(8 %)
Zinc2.37 mg(30 %)
Saturated fatty acids4.52 g
Cholesterol228.39 mg

Ingredients

for
4
Ingredients
600 grams
Perch fillet (ready to cook, skinless)
1
2 tablespoons
1 splash
2 tablespoons
Vegetable oil (for frying)
1
100 grams
4 tablespoons
2 tablespoons
freshly chopped Dill
1 generous pinch
1 pinch
½
organic Lemon (juice and zest)

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.