Salmon Fishcakes

Name: Salmon Fishcakes
Total time: 38 min
Yield: 4
Ingredients: 1 scallion (finely chopped); 0.667 cup Crème fraiche (min. 30% fat); 0.5 cup Sour cream (min. 10% fat); Lime juice; 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); 0.25 cup vegetable oil (for frying); breadcrumbs (to coat); Arugula; Lime wedge

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

76 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 38 min.

Ready in

Calories:

646

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(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 %)

Our nutritional traffic light explained

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

servings

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

How healthy are the main ingredients?

carrot Sour cream Dill shallot egg Arugula

print shopping list

Preparation steps

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.

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.

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.

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.

Related Recipes