Fish Patties with Slices Potatoes
(0 votes)
(0 votes)
Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 23 min.
Ready in
Calories:
477
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 kcal | (23 %) | ||
| Protein | 30.58 g | (31 %) | ||
| Fat | 26.66 g | (23 %) | ||
| Carbohydrates | 34.6 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 85.32 mg | (10,665 %) | ||
| Vitamin D | 1.22 μg | (6 %) | ||
| Vitamin E | 5.71 mg | (48 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 9.25 mg | (77 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 78.94 μg | (26 %) | ||
| Pantothenic acid | 0.74 mg | (12 %) | ||
| Biotin | 1.57 μg | (3 %) | ||
| Vitamin B₁₂ | 3.12 μg | (104 %) | ||
| Vitamin C | 36.84 mg | (39 %) | ||
| Potassium | 1,288.17 mg | (32 %) | ||
| Calcium | 67.64 mg | (7 %) | ||
| Magnesium | 77.86 mg | (26 %) | ||
| Iron | 2.27 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.17 mg | (15 %) | ||
| Saturated fatty acids | 4.02 g | |||
| Cholesterol | 114.27 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the potato salad
- 4 cups waxy potatoes
- 3 tablespoons Wine vinegar
- ½ cup vegetable stock
- 1 Cucumber (halved lengthways, deseeded and sliced)
- ½ cup Artichoke hearts (jar, sliced)
- Plus
- 4 tablespoons vegetable oil
- 2 tablespoons Chives
- For the fish cakes
- 5.333 cups white fish fillets e. g. cod or zander (skinned, ready to cook), diced
- 1 egg
- 2 tablespoons breadcrumbs
- 1 tablespoon Caper (chopped)
- 2 Anchovy (chopped)
- 1 handful fresh parsley (chopped)
- 1 dash lemon juice
- 3 tablespoons vegetable oil
Preparation steps
1.
Cook the potatoes for around 20-25 minutes and then drain. Heat together the vinegar, stock, salt and ground black pepper.
2.
Allow the potatoes to cool and then slice. Mix with the cucumber, artichokes and the dressing and leave to steep.
3.
Purée the fish in a blender and then stir in the egg and as many breadcrumbs as it takes to make a pliable mixture.
4.
Stir in the capers, anchovies and parsley and season with salt, lemon juice and ground black pepper. Shape into 8 small patties.
5.
Fry in the hot oil on all sides for 4-5 minutes until golden brown. Pat dry with kitchen paper.
6.
Stir the oil and the chives into the potato salad, season to taste and serve with the fish cakes.
Current Recipe Search
