Salmon Fishcakes
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
646
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,022 mg | (26 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 364 mg | |||
| Cholesterol | 292 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dip
- 1 scallion (finely chopped)
- ⅔ cup Crème fraiche (min. 30% fat)
- ½ cup Sour cream (min. 10% fat)
- Lime juice
- For the fishcakes
- 2 cups Salmon fillet (skinless, cut into small pieces)
- 5 Tbsps cream (min. 30% fat)
- 2 slices sliced Bread
- 1 cup carrots (finely diced)
- 2 shallots (finely chopped)
- 1 scallion (finely chopped)
- 3 Tbsps fresh Dill (chopped)
- 3 eggs
- 1 cup breadcrumbs (heaped)
- ¼ cup vegetable oil (for frying)
- breadcrumbs (to coat)
- To serve
- Arugula
- Lime wedge
Preparation steps
1.
For the dip, mix the spring onion with the crème fraîche and sour cream and season to taste with a dash of lime juice, salt and ground white pepper.
2.
For the fishcakes, put the salmon and the cream in a food processor. Chop finely and knead together with the soft bread. Put to chill.
3.
Cook the carrots in a little salted water until soft. Pour off the water and leave to drain. Add the shallots and spring onion to the fish mixture. Thoroughly knead the dill, eggs, breadcrumbs and drained carrots into the mixture by hand and season with salt and ground black pepper. Add extra breadcrumbs if needed.
4.
Heat the oil in a non-stick frying pan. With wet hands, shaped the fish mixture into 8 cakes and dip in the breadcrumbs on both sides. Fry in the hot fat on both sides for 6-10 minutes. Drain the cakes on kitchen paper, arrange on plates with the dip, rocket and lime wedges, and serve immediately.
