4 Serves
75 Mins
Combine all dipping sauce ingredients in a small bowl and set aside.
Place the white fish fillets and bay leaves in a frying pan. Pour in the milk and water, cover, and bring to a boil. Reduce heat and simmer for 4 minutes, then remove from heat and let stand covered for 10 minutes.
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MexicanVitamin K
145 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
184 µg / 400 µgCalcium
399 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
158 mg / 420 mgPhosphorus
507 mg / 1,250 mgPotassium
1632 mg / 4,700 mgSodium
723 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
10 g / 28 gSugar
18 g / 50 gSaturated Fat
8 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
82 gAlcohol
0 g
Remove the fish from the liquid using a slotted spoon and set aside on a plate to cool.
Boil the potatoes in salted water for 10 minutes until tender. Drain well, return to the hot pan on low heat for 1 minute to dry, then mash with a fork.
Stir 1 tablespoon of the prepared sauce, lemon zest, parsley, black pepper, and chives into the mashed potatoes. Flake the cooled fish into large chunks and gently fold into the potato mixture.
Shape the mixture into 4-6 cakes on a floured board. Dip each cake into beaten egg, then coat thoroughly with bread crumbs.
Cover the fish cakes and chill in the refrigerator for 30 minutes.
Heat cooking oil in a frying pan over medium heat. Fry the fish cakes for 5 minutes per side until golden brown and crisp. Serve with the remaining sauce and lemon wedges.
22
g54
g58
g
Nigerian