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4 Serves
99 Mins
In a food processor, blend the white fish fillet until smooth, then transfer to a mixing bowl.
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EmiratiVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
152 µg / 400 µgCalcium
311 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
229 mg / 420 mgPhosphorus
406 mg / 1,250 mgPotassium
1268 mg / 4,700 mgSodium
740 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Gradually mix in the tapioca starch, salt, and pepper until a pliable dough forms.
Shape the dough into desired cylindrical or ball shapes using your hands on a cutting board.
Bring a large pot of water to a boil and cook the fish cakes until they float to the surface, then remove with a slotted spoon.
Heat vegetable oil in a frying pan over medium heat and fry the boiled fish cakes until they are golden brown and crispy.
3
g16
g63
g
Moroccan