Potato Fish Cakes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
272
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 27.2 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 655 mg | (16 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 scallions
- 400 grams Pollock
- 1 tsp lemon juice
- 200 grams starchy potatoes (cooked a day before)
- 2 Tbsps freshly chopped parsley
- 1 egg
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 1 Tbsp medium hot Mustard
- 4 Tbsps Canola oil
Preparation steps
1.
Rinse, trim and chop the scallions. Rinse the pollock fillets, pat dry, chop and sprinkle with lemon juice. Press the cooked potatoes through a ricer. Mix the chopped pollock fillets with the scallions, parsley and mashed potatoes. Add the egg, mustard and the breadcrumbs, and season with salt and pepper. Knead well to a well moldable mixture, add more more breadcrumbs if needed. Let rest covered for about 20 minutes in the refrigerator.
2.
Make small cakes from the mixture with wet hands. Fry the fish cakes in a frying pan in hot oil from each side for 3-4 minutes. Remove the fish cakes from the pan and drain.
3.
Serve the fish cakes to taste with tomato salad.
