Smoked Salmon Cakes with Lemon Yogurt Dip
Smoked Salmon Cakes with Lemon Yogurt Dip - Flavorful and paired with bright cream
Healthy, because
Even smarter
Nutritional values
Sweet Potatoes convince with potassium, among other things: The mineral can reduce inner restlessness and stabilize blood pressure. The colorful tubers also contain anthocyanins and carotenoids. The secondary plant substances can slow down premature aging processes. Abundant vitamin A from watercress promotes vision and beautiful skin.
If you like, you can also prepare the fish cakes with lemon yogurt dip with potatoes instead of sweet potatoes. If you can't get watercress, you can replace it with purslane, lamb's lettuce or baby spinach.
(Percentage of daily recommendation)
| Calorie | 637 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 22 ozs Sweet potato (2 small sweet potatoes)
- 2 organic lemons
- 2 ½ ozs Dill (1 handful)
- 3 small Pickled cucumbers
- 4 ozs Sour cream
- 1 ¾ ozs Yogurt
- salt
- peppers
- 14 ozs whole grain breadcrumbs
- 1 large egg
- 7 ozs hot smoked Salmon
- 3 ozs Whole Grain Spelt Flour
- 3 Tbsps olive oil
- 2 ½ ozs Watercress (1 handful)
Preparation steps
Wash sweet potatoes and prick all around with a fork. Place in a baking dish and bake in a preheated oven at 180 °C / 350 °F for 45 minutes.
Meanwhile, rinse lemons in hot water, rub dry, cut 1 lemon into wedges, grate zest from the other lemon and squeeze out juice. Wash dill, shake dry, pluck off tips, finely chop one half.
For the dip, finely dice pickles, and mix with 3.5 ounces of sour cream, yogurt, dill tips, and lemon juice in a small bowl. Season with salt and pepper.
Remove sweet potatoes from the oven, peel and put the flesh in a bowl. Add bread crumbs, egg, remaining sour cream, chopped dill and lemon zest, salt and pepper. Pluck salmon into small pieces, add to the bowl, mix everything well and form 8 patties from the mixture.
Turn meatballs in flour, pat down a little. Heat oil in a large frying pan. Fry meatballs in it for 4 minutes on each side until golden brown. Then drain on paper towels. Arrange meatballs on a platter. Wash watercress, shake dry and spread between them. Serve with dip and lemon wedges.
