Fish Patties with Slices Potatoes

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Fish Patties with Slices Potatoes
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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)
Calorie477 kcal(23 %)
Protein30.58 g(31 %)
Fat26.66 g(23 %)
Carbohydrates34.6 g(23 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A85.32 mg(10,665 %)
Vitamin D1.22 μg(6 %)
Vitamin E5.71 mg(48 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.24 mg(22 %)
Niacin9.25 mg(77 %)
Vitamin B₆0.43 mg(31 %)
Folate78.94 μg(26 %)
Pantothenic acid0.74 mg(12 %)
Biotin1.57 μg(3 %)
Vitamin B₁₂3.12 μg(104 %)
Vitamin C36.84 mg(39 %)
Potassium1,288.17 mg(32 %)
Calcium67.64 mg(7 %)
Magnesium77.86 mg(26 %)
Iron2.27 mg(15 %)
Iodine15 μg(8 %)
Zinc1.17 mg(15 %)
Saturated fatty acids4.02 g
Cholesterol114.27 mg

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
How healthy are the main ingredients?
potatoCucumberArtichoke heartsChiveseggparsley

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.