Fish Fritters with Mashed Potatoes and Rutabaga

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Fish Fritters with Mashed Potatoes and Rutabaga
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
888
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie888 cal.(42 %)
Protein33 g(34 %)
Fat70 g(60 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0.4 mg(50 %)
Vitamin D1 μg(5 %)
Vitamin E3.4 mg(28 %)
Vitamin K36.5 μg(61 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin12.6 mg(105 %)
Vitamin B₆0.8 mg(57 %)
Folate84 μg(28 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂3.7 μg(123 %)
Vitamin C51 mg(54 %)
Potassium1,156 mg(29 %)
Calcium101 mg(10 %)
Magnesium74 mg(25 %)
Iron2.2 mg(15 %)
Iodine90 μg(45 %)
Zinc1.1 mg(14 %)
Saturated fatty acids36.1 g
Uric acid41 mg
Cholesterol237 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
300 grams Rutabaga
300 grams potatoes (starchy)
3 onions
1 garlic clove
30 grams butter
salt
1 day-old White roll
500 grams fish fillets (such as cod or redfish)
1 bunch parsley
1 egg
2 tsps lemon juice
freshly ground peppers
breadcrumbs
150 grams Bacon
2 Tbsps clarified butter
100 grams Whipped cream
50 grams butter
Nutmeg
How healthy are the main ingredients?
potatoWhipped creamparsleyoniongarlic clovesalt

Preparation steps

1.

For the mashed potatoes and rutabaga: Rinse the rutabaga and potatoes, peel and dice. Peel 1 onion and the garlic. Dice the onion and mince the garlic. In a large saucepan, sauté the onion and garlic in the butter until translucent. Add the rutabaga, potatoes and 1 liter (approximately 8 cups) water and cook for 15 minutes.

2.

For the fish fritters: Soak the bread in warm water. Rinse the fish, pat dry and mince.

3.

Peel 1 onion and chop finely. Rinse the parsley, shake dry and chop finely. Squeeze the excess moisture from the bread and mix with the fish, onion, parsley, egg and lemon juice and season with salt and pepper.

4.

Shape into 8 patties and coat in breadcrumbs.

5.

Peel the remaining onion and cut into rings. Chop the bacon and fry until crispy. Add the onion and sauté until translucent, around 3 minutes. Keep warm.

6.

Melt the butter in a large frying pan and sauté the fritters over medium heat until golden brown on each side, around 5 minutes.

7.

Drain the rutabaga and potatoes, press through a potato ricer, mix in the cream and butter and season with nutmeg, salt and pepper.

8.

Serve the fish fritters on serving plates with the mashed potatoes and rutabaga and sautéed bacon and onion. 

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