Thai Style Fish Cakes with Dip
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
288
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 722 mg | (18 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams fish fillets (such as cod)
- 1 Tbsp red Curry paste
- 1 egg
- 2 scallions (finely chopped)
- 4 fresh Lime leaves (finely chopped)
- 1 Tbsp cilantro (and root)
- 1 tsp sugar
- salt
- vegetable oil
- 1 garlic clove (finely chopped)
- 100 milliliters lemon juice (freshly squeezed)
- 80 milliliters Fish sauce
- ½ chili pepper (finely chopped)
- 1 Tbsp scallions (finely chopped)
Preparation steps
1.
Rinse the fish fillets and pat dry, cut into pieces and puree in a blender until the mixture has the consistency of ground meat. Mix in the curry paste. Add the egg and mix well.
2.
Add the scallions, the kaffir lime leaves, cilantro, and sugar and season with salt. Form balls about 2 cm (approximately 1 inch) in diameter and let sit for about 20 minutes in the refrigerator.
3.
Fry the fish balls in about 5-6 tablespoons of hot oil in a pan until browned on all sides. Drain on paper towels.
4.
For the dip, mix all the remaining ingredients, pour into a bowl and serve with the fish balls.
