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4 Serves
103 Mins
34 g
1 g
14 g
Preheat your oven to 200°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Fish Cakes (Eomuk)
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
15 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
388 mg / 1,250 mgPotassium
649 mg / 4,700 mgSodium
389 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
100 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Using a sharp knife, slice the fish cakes into uniform strips and thread them onto bamboo skewers in a folded, accordion-like pattern.
In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and dried herbs to create a marinade.
Brush the marinade generously over the fish cake skewers, ensuring they are evenly coated.
Arrange the skewers on the prepared baking sheet and bake for 12 to 15 minutes until golden and slightly crisp.
Remove from the oven and serve immediately with fresh lemon wedges on the side.
Olive Oil
Lemon Juice
Salt
Black Pepper
Dried Herbs (e.g., Thyme or Za'atar)
Lemon Wedges
Vitamin A
204 µg / 900 µgVitamin C
5 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
15 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
388 mg / 1,250 mgPotassium
649 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
100 mg / 300 mgCaffeine
0 mgNet Carbs
1
g53
g10
g
Malaysian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
62 µg / 55 µgAlcohol
0 g