Salmon Fishcakes

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Salmon Fishcakes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
880
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie880 kcal(42 %)
Protein52.42 g(53 %)
Fat57.9 g(50 %)
Carbohydrates32.68 g(22 %)
Sugar added0 g(0 %)
Roughage0.86 g(3 %)
Vitamin A599.08 mg(74,885 %)
Vitamin D1.8 μg(9 %)
Vitamin E6.37 mg(53 %)
Vitamin B₁0.75 mg(75 %)
Vitamin B₂1.12 mg(102 %)
Niacin26.29 mg(219 %)
Vitamin B₆1.55 mg(111 %)
Folate117.31 μg(39 %)
Pantothenic acid3.31 mg(55 %)
Biotin9.34 μg(21 %)
Vitamin B₁₂5.76 μg(192 %)
Vitamin C3.78 mg(4 %)
Potassium1,113.89 mg(28 %)
Calcium240.58 mg(24 %)
Magnesium83.18 mg(28 %)
Iron3.45 mg(23 %)
Iodine47.96 μg(24 %)
Zinc2 mg(25 %)
Saturated fatty acids22.27 g
Cholesterol315.13 mg
Author of this recipe:

Ingredients

for
4
For the dip
1
scallion (finely chopped)
cup
Crème fraiche (min. 30% fat)
½ cup
Sour cream (min. 10% fat)
For the fishcakes
2 cups
Salmon fillet (skinless, cut into small pieces)
5 tablespoons
cream (min. 30% fat)
2 slices
sliced Bread
1 cup
carrots (finely diced)
2
shallots (finely chopped)
1
scallion (finely chopped)
3 tablespoons
fresh Dill (chopped)
3
1 cup
breadcrumbs (heaped)
¼ cup
vegetable oil (for frying)
breadcrumbs (to coat)
To serve
How healthy are the main ingredients?
Sour creamcarrotshallotDilleggArugula

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.