Cod fish cakes
Minced cod fillet mixed with boiled potato, onion and dill then breaded and pan fried.
- Number of servings
- 2
Nutrients
For entire dish
- Calories
- 528 kcal
- Protein
- 42.1 g
- Carbohydrates
- 42.5 g
- Fat
- 20.6 g
- Fiber
- 4.4 g
Per serving
- Calories
- 264 kcal
- Protein
- 21.1 g
- Carbohydrates
- 21.3 g
- Fat
- 10.3 g
- Fiber
- 2.2 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 55.4 mcg
- C
- 25.3 mg
- D
- 0.5 mcg
- E
- 6.2 mg
- K
- 1.6 mcg
- B9
- 5.7 mcg
- B12
- 1.8 mcg
- Fe
- 1.4 mg
- K⁺
- 425 mg
Ingredients
- Cod fillet — 180 g
- Potato — 100 g
- Chicken egg — 25 g
- Breadcrumbs — 30 g
- Onion — 30 g
- Dill — 4 g
- Sunflower oil — 15 g
- Table salt — 2 g
- Black pepper — 1 g
Cooking instructions
- Peel the potato and boil it in salted water for 15 minutes until soft.
- Mash the potato and let it cool.
- Chop the cod fillet finely.
- Grate the onion.
- Chop the dill.
- Mix the cod with the potato, onion, dill and egg.
- Season with the salt and black pepper.
- Shape the mixture into flat cakes.
- Coat each cake in the breadcrumbs.
- Heat the sunflower oil in a skillet over medium heat.
- Fry the cakes for 4 minutes per side until golden.
- Drain the cakes on paper towel and serve hot.