Tangy Fish Patties

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Tangy Fish Patties
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
830
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie830 kcal(40 %)
Protein39.47 g(40 %)
Fat66.83 g(58 %)
Carbohydrates23.55 g(16 %)
Sugar added3.14 g(13 %)
Roughage1.12 g(4 %)
Vitamin A118.43 mg(14,804 %)
Vitamin D1.79 μg(9 %)
Vitamin E8.94 mg(75 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.27 mg(25 %)
Niacin12.62 mg(105 %)
Vitamin B₆0.61 mg(44 %)
Folate72.41 μg(24 %)
Pantothenic acid0.82 mg(14 %)
Biotin4.84 μg(11 %)
Vitamin B₁₂1.78 μg(59 %)
Vitamin C74.61 mg(79 %)
Potassium676.62 mg(17 %)
Calcium95.92 mg(10 %)
Magnesium96.84 mg(32 %)
Iron3.18 mg(21 %)
Iodine14.73 μg(7 %)
Zinc1.74 mg(22 %)
Saturated fatty acids17.17 g
Cholesterol188.18 mg
Author of this recipe:

Ingredients

for
4
For the chilli sauce
½
red pepper (diced)
1 clove
garlic (finely chopped)
2
red Chile peppers (finely chopped)
cup
¼ cup
2 tablespoons
1 tablespoon
For the fishcakes
cup
3 ½ ounces
1 tablespoon
4
scallions (sliced)
2 teaspoons
tamarind pulp (finely chopped)
21 ounces
Cod fillet (chopped)
2 teaspoons
freshly grated Ginger root
2
1 tablespoon
cup
To garnish
wedges Limes

Preparation steps

1.
For the chilli sauce: crush the peppers, garlic and chilli in a mortar. Put into a small pan with the water, vinegar, lime juice and sugar and bring to a boil. Simmer gently for 15 minutes.
2.
For the fishcakes: heat the coconut milk and soak the bread in the milk.
3.
Heat the oil in a frying pan and cook the spring onions and tamarind pulp for 2-3 minutes until softened.
4.
Squeeze out the bread and mix with the fish. Stir in the spring onions, ginger, egg yolks and coriander. Season to taste with salt and pepper. Form into 8 cakes using wet hands.
5.
Heat the oil in a frying pan and fry the fishcakes for about 5 minutes on each side, until golden brown.
6.
Serve the chilli sauce with the fish cakes. Garnish with lime wedges and coriander leaves.