Try this Thai Salmon Fishcakes recipe, or contribute your own.
Suggest a better descriptionCombine the 8 fishcake ingredients in a food processor and whizz, in brief bursts, to a rough paste (not a puree, use wetted hands to shape into 20-24 balls. Flatten into 4cm patties. Heat a little oil in a non-stick pan. Sizzle fish cakes for 1 minute each side until golden. Serve hot with dip and cucumber pieces. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 4 | ||
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Calories: 151 | ||
Calories from Fat: 32 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 52mg | 16 % | |
Sodium 70.5mg | 2 % | |
Potassium 459.9mg | 12 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 7.3g | ||
Protein 20.9g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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