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Picture of Crisp crumb fish cakes
south east asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3604 kcal 180 %
  • Fat 132 g 204 %
  • Saturated 32 g 160 %
  • Carbs 370 g 123 %
  • Fiber 31 g 123 %
  • Protein 237 g 474 %
  • Cholesterol 650 mg 217 %
  • Sodium 2675 mg 111 %
  • Calcium 1325 mg 132 %
  • Magnesium 576 mg 137 %
  • Potassium 7128 mg 152 %
  • Iron 23 mg 129 %
  • Zinc 11 mg 103 %
  • Phosphorus 2826 mg 404 %
  • Vitamin A 428 µg 48 %
  • Vitamin C 208 mg 231 %
  • Thiamin (B1) 3 mg 260 %
  • Riboflavin (B2) 3 mg 217 %
  • Niacin (B3) 53 mg 330 %
  • Vitamin B6 4 mg 313 %
  • Folate equivalent (total) 736 µg 184 %
  • Vitamin B12 16 µg 684 %
  • Vitamin D 34 µg 225 %
  • Vitamin E 16 mg 108 %
  • Vitamin K 336 µg 280 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Crisp crumb fish cakes

Ingredients

  • 700g floury potatoes, cut into large chunks
  • 600ml milk
  • 800g boneless white fish, skin on
  • 1 tbsp wholegrain mustard
  • 5 tbsp mayonnaise or tartare sauce
  • 6 spring onion, finely sliced
  • zest 1 lemon
  • handful parsley, roughly chopped
  • 100g plain flour, well seasoned, plus extra for your hands
  • 1 egg, beaten
  • 175g fresh breadcrumbs
  • 2 tbsp sunflower oil, for frying

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