Fish Cakes with Tartar Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 13.2 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 734 mg | (18 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 104 μg | (52 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 316 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the fish
- 1 scallion
- 600 grams white fish fillets (e.g., cod without skin)
- 2 slices Toast
- 50 milliliters Whipped cream
- 1 egg
- 1 Tbsp freshly chopped Dill
- ½ tsp Curry powder
- salt
- freshly ground peppers
- breadcrumbs (as needed)
- vegetable oil (for frying)
- For the tartar sauce
- 2 eggs
- 1 shallot
- 4 Tbsps Mayonnaise
- 2 Tbsps acid Whipped cream
- 1 Tbsp Caper
- 2 small Pickled cucumbers
- 1 tsp sharp Mustard
- salt
- freshly ground peppers
Preparation steps
Rinse scallion and cut into thin rings. Rinse the fish, pat dry, and chop. Soak the toast in the cream and puree it in a blender with the fish, egg, dill, curry powder, salt and pepper. Mix the scallion into the puree and season with salt and pepper. If mixture is too soft, add some white breadcrumbs as needed.
Form small patties from the mixture. Coat with breadcrumbs. Sauté gently in hot oil for 3–4 minutes until golden brown.
For the tartar sauce, hard boil, peel, and finely chop the eggs. Peel and mince the shallot. Mix the mayonnaise and sour cream. Chop the capers and add to mixture. Finely dice the pickled cucumbers. Mix all the sauce ingredients together with the mustard. Season with salt and pepper. Serve fish cakes with the tartar sauce on the side.
