Fish Cakes with Cucumber-Dill Sauce
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 902 mg | (23 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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.
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