Spicy Citrus Aioli with Fish Patties
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
642
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,061 mg | (27 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 161 μg | (81 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 305 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the fish cakes
- 4 cups white fish fillets (e. g. cod, minced or very finely chopped)
- 2 eggs
- ⅔ cup frozen peas (defrosted)
- 1 cup fresh breadcrumbs
- 2 Tbsps Lime juice
- Nutmeg
- vegetable oil (for frying)
- For the chilli and lime mayonnaise
- ⅞ cup Mayonnaise
- 1 red chili pepper (finely chopped)
- 1 unwaxed Lime (juiced, zest grated)
Preparation steps
1.
Mix the fish with the eggs, peas, breadcrumbs and lime juice and season with salt, ground black pepper and pinch of nutmeg. Cover and chill.
2.
To make the mayonnaise, set a little of the chopped chilli and a pinch of lime zest aside to garnish and mix the rest with the mayonnaise. Season to taste with lime juice and ground black pepper.
3.
Heat the oil in large pan and shape the fish mixture into large cakes. Squash flat gently and fry in hot oil on each side for 4-5 minutes until golden brown. Serve with the chilli and lime mayonnaise.
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