Directions:
- Cut fish into chunks and then place in a food processor; add onion, carrot, balsamic vinegar, salt and pepper. Blend in pulses to a thick purée (make sure not to process too much).
- Rinse potato in cold water, drain well and pat dry with a dish towel; add potatoes to fish mixture.
- Using wet hands, shape mixture into 8 small cakes (make sure they are not too thick).
- Heat oil in a large non-stick pan over medium heat. Cook cakes until they feel firm when pressed, about 5 to 7 minutes per side.
- Yields 2 cakes per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 620.76 Kcal (2599 kJ) | ||
| Calories from fat | 126.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 22% | |
|---|---|---|---|
| Cholesterol | 214.2mg | 71% | |
| Sodium | 918.11mg | 38% | |
| Potassium | 2243.87mg | 48% | |
| Total Carbs | 46.76g | 16% | |
| Sugars | 9.71g | 39% | |
| Dietary Fiber | 7.19g | 29% | |
| Protein | 68.78g | 138% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 2.3mg | 13% | |
| Calcium | 103.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 83.01 Kcal (348 kJ) | ||
| Calories from fat | 16.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 22% | |
|---|---|---|---|
| Cholesterol | 28.64mg | 71% | |
| Sodium | 122.77mg | 38% | |
| Potassium | 300.06mg | 48% | |
| Total Carbs | 6.25g | 16% | |
| Sugars | 1.3g | 39% | |
| Dietary Fiber | 0.96g | 29% | |
| Protein | 9.2g | 138% | |
| Vitamin C | 3.5mg | 43% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.3mg | 13% | |
| Calcium | 13.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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