Portuguese cod cakes
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Potato croquettes with fresh cod, onion and eggs; 16 pieces, 4 servings of a Portuguese-inspired home version.
4 servingsFinal yield 1,100 g
Ingredients
- 500 gFish, cod, Atlantic, raw
- 700 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
- 150 gEgg, whole, raw, fresh
- 100 gOnions, raw
- 40 gOil, olive, salad or cooking
- 5 gSalt, table
- 1,500 gBeverages, water, tap, drinking not counted – removed
- 1,000 gBeverages, water, tap, drinking not counted – removed
Method
- Scrub the unpeeled potatoes, cut them up and finely dice the onion.
- Boil the potatoes for 16 minutes and the fresh cod in a second pan for 8 minutes at 90 °C until opaque and flaking; drain both.
- Fry the onion in 80 g oil for 4 minutes and remove it. Mash the potato and cod, mix in onion, egg and salt and shape 16 cakes; fry them in the same oil for 3 minutes per side.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,571.1 kcal
- Protein
- 124 g
- Fat
- 58.3 g
- Total carbohydrate (by difference)
- 136.9 g
- Total dietary fibre (USDA)
- 10.8 g
- Saturated fatty acids
- 11.1 g
- Sodium
- 2,460.7 mg
- Salt (sodium × 2.5)
- 6.2 g
Per serving
- Protein31 g32%
- Fat14.6 g33%
- Total carbohydrate (by difference)34.2 g35%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 392.8 kcal
- Protein
- 31 g
- Fat
- 14.6 g
- Total carbohydrate (by difference)
- 34.2 g
- Total dietary fibre (USDA)
- 2.7 g
- Saturated fatty acids
- 2.8 g
- Sodium
- 615.2 mg
- Salt (sodium × 2.5)
- 1.5 g
Per 100 g of finished food
- Energy
- 142.8 kcal
- Protein
- 11.3 g
- Fat
- 5.3 g
- Total carbohydrate (by difference)
- 12.4 g
- Total dietary fibre (USDA)
- 0.98 g
- Saturated fatty acids
- 1 g
- Sodium
- 223.7 mg
- Salt (sodium × 2.5)
- 0.56 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Fish
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal