Recipe Details
Title Fish cakes with capers
Author Delia Smith
Portions 6
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 93.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Potato, average, raw110 Gram
Dill, dried0.25 Teaspoon
Lemon, juice1 Dessertspoon
Lemons, whole,1 Unit
Pepper, cayenne, ground1 Pinch
Nutmeg, whole1 Unit
Egg boiled chicken1 Medium
Capers, canned1 Dessertspoon
Parsley, raw1 Tablespoon Heaped
Oil, peanut (Groundnut)2 Tablespoon
Watercress, raw1 Bunch
Pepper, black1 Pinch
Salt, sea1 Pinch
Flour, wheat, white, plain25 Gram
Salmon, raw100 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 132
Protein 12.51%
Other Carbohydrate 3.89%
Sugar 1.26%
Fat Saturated 9.91%
Fat Unsaturated 11.70%
Fiber 3.62%
Sodium 2.74%
Salt 2.75%
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Recipe Method
1.Take a large mixing bowl and thoroughly combine all the ingredients (except those for the coating) together, then taste; adding salt and pepper and a pinch of cayenne - mashed cooked potatoes, salmon, dill, juice and lemon segments (to garnish), freshly grated nutmeg. Hardboiled egg chopped into small, chopped parsley and drained capers a bit, and flour seasoned with salt and pepper.
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