Directions:
- Preheat oven to 350°F.
- Puree fish and potato in food processor until it forms a play dough consistency.
- Spread evenly into ungreased cake pan.
- Bake for 20 minutes until fish is springy to the touch.
- Here is the tricky part:.
- Turn fish onto cooling rack I then put the cooling rack into a sided cookie sheet. Place another cookie sheet on top and then weigh it down (I use a cast iron pot) this will squeeze out the moisture and make it a semi moist treat.
- Put this stack back into the oven for about 15 minutes.
- Carefully pull everything out and let it cool all stack up
- When cool, you can cut into bite-sized pieces.
- Store in the fridge lasts about 1-2 weeks can be frozen for up to 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.84 Kcal (502 kJ) | ||
| Calories from fat | 5.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 1% | |
|---|---|---|---|
| Cholesterol | 37.89mg | 13% | |
| Sodium | 702.22mg | 29% | |
| Potassium | 423.85mg | 9% | |
| Total Carbs | 15g | 5% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 13.11g | 26% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 125.7 Kcal (526 kJ) | ||
| Calories from fat | 5.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 1% | |
|---|---|---|---|
| Cholesterol | 39.74mg | 13% | |
| Sodium | 736.53mg | 29% | |
| Potassium | 444.56mg | 9% | |
| Total Carbs | 15.73g | 5% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 1.66g | 6% | |
| Protein | 13.76g | 26% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 42mg | 4% | |
* 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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