Wrapped Fish Patties with Coconut Sauce
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
1301
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,301 kcal | (62 %) | ||
| Protein | 104.44 g | (107 %) | ||
| Fat | 76.15 g | (66 %) | ||
| Carbohydrates | 46.24 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.16 g | (1 %) |
more nutritional values
| Vitamin A | 237.38 mg | (29,673 %) | ||
| Vitamin D | 6.66 μg | (33 %) | ||
| Vitamin E | 7.77 mg | (65 %) | ||
| Vitamin B₁ | 1.03 mg | (103 %) | ||
| Vitamin B₂ | 1.01 mg | (92 %) | ||
| Niacin | 30.46 mg | (254 %) | ||
| Vitamin B₆ | 1.58 mg | (113 %) | ||
| Folate | 144.09 μg | (48 %) | ||
| Pantothenic acid | 2.55 mg | (43 %) | ||
| Biotin | 1.66 μg | (4 %) | ||
| Vitamin B₁₂ | 9.18 μg | (306 %) | ||
| Vitamin C | 5.78 mg | (6 %) | ||
| Potassium | 1,686 mg | (42 %) | ||
| Calcium | 181.49 mg | (18 %) | ||
| Magnesium | 221.69 mg | (74 %) | ||
| Iron | 6.22 mg | (41 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 4.28 mg | (54 %) | ||
| Saturated fatty acids | 35.21 g | |||
| Cholesterol | 473.2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
2
- Ingredients
- 2 ⅔ cups
Cod fillet (skinned and diced)
- 1.333 cups
Smoked trout (skinned and diced)
- 2
- 1 cup
- 4 slices
- 1
shallot (diced)
- 2 tablespoons
- ⅞ cup
- ⅜ cup
-
Watercress (to garnish)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish with oil.
2.
Mix together the cod fillets, smoked trout and the eggs and season with salt. Add enough breadcrumbs to make the mixture pliable. Season with cayenne pepper and some curry powder.
3.
Shape into four cakes and wrap in bacon. Place in the prepared baking dish and bake for about 15-20 minutes until golden brown.
4.
Fry the shallot in hot oil. Add 1 tbsp curry powder, fry for a few minutes then add the coconut milk and fish stock. Simmer for a few minutes, stir and season with salt and cayenne pepper.
5.
Arrange the fish cakes on the curry sauce and garnish with watercress.
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