Fish Fritters
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
72
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 72 cal. | (3 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 104 mg | (3 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 450 grams Tuna steak
- 1 egg
- 1 Tbsp Pastry flour
- 2 shallots
- 2 garlic cloves
- 1 red chili pepper
- 1 Tbsp Savory
- ½ lemon (juice)
- ½ tsp Turmeric
- 1 pinch ground Cumin
- freshly ground pepper
- sesame oil (for frying)
- ½ bunch cilantro
Preparation steps
1.
Chop the fish coarsely. Rinse savory and 1 sprig cilantro, shake dry, remove leaves and chop finely. Peel shallots and garlic and chop finely. Rinse chile, remove seeds and ribs if desired and finely chop. (Seeds and ribs add a lot of spiciness)
2.
Combine the fish with the egg, flour, herbs, chile and spices and mix well. Heat oil in a frying pan. The oil is the correct temperature when little bubbles rise when you hold a wooden stick in the oil. Shape the fish mixture into balls and fry briefly in hot oil. Drain on paper towels and serve on a plate with chopped cilantro.
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