Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1226
Calories
57g
Protein
41g
Fat
156g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 g (1 lbs) Haddock Fillets, skinned
- 2-3 teaspoons Salt
- 1/6 teaspoon Pepper
- 2 1/2 tablespoons Flour
- 1 tablespoon Potato Starch
- 1-2 Eggs
- 1-2 Onions
- 5 dl (1 pint) Milk
- Oil or Margarine - for frying
Directions
1
Mince the fish with the onions, at least twice.
2
Stir in the flour, eggs, salt and pepper, adding the milk gradually and stir well. Leave to stand for 30 minutes. Form the fish balls with a tablespoon and fry on both sides. Served with brown sauce or tomato sauce, boiled potatoes and vegetables of your choice.
Recipe sourced from
fandom