Rosti fish cakes

Rosti fish cakes takes around 45 minutes from beginning to end. One serving contains 441 calories, 18g of protein, and 32g of fat. This recipe serves 2 and costs $2.43 per serving. This recipe is liked by 27 foodies and cooks. Head to the store and pick up egg, dijon mustard, potatoes, and a few other things to make it today. It works well as a main course. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is great. Try Butternut Squash Rösti Cakes, Rosti-topped fish pie, and Naomi Duguid's Fish Cakes and Fish Balls for similar recipes.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

½ bunch asparagus spears, from Asparagus, pea & feta frittata - see 'goes well with')

80g can tuna in brine, drained (or use salmon - see tip, below)

2 tbsp capers in brine, drained

1 tsp Dijon mustard

1 large egg, beaten

1 tbsp lemon juice

4 tbsp olive oil

300g potatoes

2 spring onions, trimmed and finely chopped

½ pack watercress

Equipment:

bowl

frying pan

Cooking instruction summary:

Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.

 

Step by step:


1. Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.

2. Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain.

3. Mix the remaining oil with the lemon juice and mustard and season well.

4. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well.

5. Serve the fish cakes with the asparagus and watercress.


Nutrition Information:

Quickview
349k Calories
13g Protein
31g Total Fat
6g Carbs
34% Health Score
Limit These
Calories
349k
17%

Fat
31g
48%

  Saturated Fat
4g
30%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
107mg
36%

Sodium
405mg
18%

Get Enough Of These
Protein
13g
28%

Vitamin K
91µg
87%

Selenium
39µg
56%

Vitamin E
5mg
39%

Vitamin B3
5mg
27%

Vitamin A
1150IU
23%

Iron
4mg
22%

Folate
83µg
21%

Vitamin B12
1µg
21%

Vitamin B2
0.33mg
19%

Phosphorus
172mg
17%

Copper
0.3mg
15%

Vitamin C
11mg
15%

Vitamin B6
0.29mg
14%

Vitamin B1
0.2mg
13%

Fiber
3g
12%

Manganese
0.23mg
12%

Potassium
382mg
11%

Magnesium
34mg
9%

Zinc
1mg
9%

Vitamin B5
0.78mg
8%

Vitamin D
0.98µg
7%

Calcium
62mg
6%

covered percent of daily need
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