Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
411
Calories
27g
Protein
30g
Fat
6g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 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
- 1 pound cooked fish
- 2 eggs, lightly beaten
- 1 teaspoon salt
- Pinch of saffron
- 1 tablespoon vinegar
- ½ teaspoon crushed red pepper
- 6 tablespoons butter or margarine
- 16 lemon slices
Directions
1
Mash fish, leaving some small flaky pieces.
2
Squeeze out any excess liquid.
3
Add eggs, then seasonings, and the 3 to 4 tablespoons bread crumbs.
4
Press crumbs into croquettes on all sides.
5
Refrigerate 1 hour.
6
Add croquettes and cook 3 to 4 minutes on each side.
7
Garnish each with 2 lemon slices.
8
Category:Tanzanian Recipes
9
Category:Tanzanian Appetizers
Recipe sourced from
fandom