Salmon Cakes with Shaved Vegetables

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Salmon Cakes with Shaved Vegetables
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
525
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie525 cal.(25 %)
Protein45 g(46 %)
Fat34 g(29 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage1.7 g(6 %)
Vitamin A0.4 mg(50 %)
Vitamin D8.4 μg(42 %)
Vitamin E7.7 mg(64 %)
Vitamin K18 μg(30 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin26.2 mg(218 %)
Vitamin B₆1.3 mg(93 %)
Folate150 μg(50 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂8.8 μg(293 %)
Vitamin C11 mg(12 %)
Potassium1,026 mg(26 %)
Calcium56 mg(6 %)
Magnesium60 mg(20 %)
Iron1.6 mg(11 %)
Iodine15 μg(8 %)
Zinc0.7 mg(9 %)
Saturated fatty acids9.8 g
Uric acid31 mg
Cholesterol226 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
800 grams Salmon (skin removed)
1 shallot
1 Tbsp Dill (chopped)
2 tsps lemon juice
2 Tbsps Quark
1 egg yolk
3 Tbsps breadcrumbs
salt
freshly ground peppers
1 Tbsp vegetable oil
50 grams carrots
50 grams Parsnips
50 grams Leeks
2 Tbsps Chives
20 grams melted butter
2 Tbsps Whipped cream
2 Tbsps Salmon caviar
Dill (for garnish)
How healthy are the main ingredients?
SalmoncarrotParsnipLeekWhipped creamChives

Preparation steps

1.

For the salmon cakes: Remove any bones from the fish then chop. Peel the shallots and chop. Mix with the salmon, dill, lemon juice, quark, egg yolk and 1 tablespoon breadcrumbs. Season with salt and pepper.

2.

Form into 4 patties and coat in the remaining breadcrumbs. Heat the oil over medium heat in a large frying pan and cook the salmon cakes for about 3 minutes per side, until golden brown.

3.

Rinse the carrots and parsnips, peel, thinly slice lengthwise and then cut lengthwise into 3 mm (approximately 1/8 inch) wide strips. Trim the leek, rinse and cut the white parts into 3 mm (approximately 1/8 inch) wide strips. Blanch the vegetable strips in boiling salted water for 2 minutes then drain. Mix with the chives and melted butter.

4.

Arrange the vegetable strips on 2 serving plates and top with the salmon cakes. Top each cake with a dollop of sour cream and salmon caviar. Serve garnished with dill.