Salmon Fishcakes

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Salmon Fishcakes
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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)
Calorie646 cal.(31 %)
Protein36 g(37 %)
Fat35 g(30 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A1.4 mg(175 %)
Vitamin D2.6 μg(13 %)
Vitamin E6.8 mg(57 %)
Vitamin K26.4 μg(44 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin13 mg(108 %)
Vitamin B₆1.5 mg(107 %)
Folate105 μg(35 %)
Pantothenic acid2.4 mg(40 %)
Biotin20.4 μg(45 %)
Vitamin B₁₂4.5 μg(150 %)
Vitamin C22 mg(23 %)
Potassium1,022 mg(26 %)
Calcium183 mg(18 %)
Magnesium74 mg(25 %)
Iron3.4 mg(23 %)
Iodine17 μg(9 %)
Zinc2.7 mg(34 %)
Saturated fatty acids15.5 g
Uric acid364 mg
Cholesterol292 mg
Complete sugar11 g

Ingredients

for
4
For the dip
1 scallion (finely chopped)
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?
carrotSour creamDillshalloteggArugula

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.