Golden White Fish Cakes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
452
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,164 mg | (29 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 161 μg | (81 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup floury potatoes (cooked the previous day)
- 4 cups white fish fillets (e. g. coalfish, cod)
- 2 Tbsps lemon juice
- 2 eggs
- 1 ¼ cups green peas (frozen, thawed)
- 1 cup fresh, white breadcrumbs
- 1 Tbsp finely, chopped parsley
- 2 Tbsps vegetable oil
Preparation steps
1.
Press the potato through a ricer. Put the fish and lemon juice in a mixer and blend, not too finely. Put the potato, fish, eggs, peas, breadcrumbs and parsley in a bowl with a little salt and freshly ground black pepper and work into a dough.
2.
Heat the oil in a large pan. Shape the fish mixture into large balls of equal size and flatten slightly. Fry the fishcakes in hot oil on both sides for 4-5 minutes until golden brown. Serve with remoulade, if desired.
