Crispy Fish Balls
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 45 min.
Preparation
ready in 1 d 4 h. 45 min.
Ready in
Calories:
1830
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,830 cal. | (87 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 155 g | (134 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 97.3 mg | (811 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,678 mg | (42 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 591 μg | (296 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 488 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 600 grams Stockfish
- 1 garlic clove
- 2 shallots
- green peppers
- 200 grams Pastry flour
- 400 milliliters milk
- 1 pinch cayenne pepper
- 1 l vegetable oil
- salt
Preparation steps
1.
Soak the fish in plenty of cold water for at least 24 hours. Change the water regularly.
2.
Pour the desalted fish into a pan, cover with water and bring to a boil. Reduce the heat and leave until done, about 8-10 minutes on low heat. Drain the fish and cut or tear into small pieces. Peel and finely chop 1-2 teaspoons of the shallots and garlic. Drain the green pepper and finely chop.
3.
Mix the flour with cayenne pepper, salt and milk to form a smooth dough. Stir in the fish pieces, shallots, garlic and green pepper. Refrigerate for about 4 hours.
4.
Heat the oil in a pot or in the fryer. Use two teaspoons to portion the dough into small balls and place into the hot oil. Cook until golden brown. Drain on paper towels. Serve warm.
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