RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.05
Energy (kCal)	99.5
Carbohydrates (g)	6.898
Total fats (g)	4.825
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0268
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2474
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4083
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4828
Proline (g)	0.2644
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5640
Adjusted Protein (g)	0.0000
Cystine (g)	0.1388
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.7000
Copper, Cu (mg)	0.0633
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7640
Total lipid (fat) (g)	4.8250
Vitamin K (phylloquinone) (g)	0.4300
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.5000
Folate, total (g)	36.8000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	271.4000
Energy (kcal)	99.5000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1005
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1914
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.1530
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0580
Vitamin C, total ascorbic acid (mg)	5.1800
Lutein + zeaxanthin (g)	254.3000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4437
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	13.0000
Fatty acids, total saturated 16:0 (g)	1.1393
Carbohydrate, by difference (g)	6.8980
Vitamin D (IU)	41.0000
Fructose (g)	0.9030
Fluoride, F (g)	1.3200
Aspartic acid (g)	0.7282
Tyrosine (g)	0.2593
Potassium, K (mg)	171.2000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	80.0000
Serine (g)	0.5002
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3575
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0193
Histidine (g)	0.1643
Isoleucine (g)	0.3453
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.1187
Water (g)	100.4520
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.7000
Sodium, Na (mg)	73.8000
Iron, Fe (mg)	1.0220
Energy (kJ)	415.7000
Ash (g)	0.7750
Caffeine (mg)	0.0000
Glycine (g)	0.2335
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7866
Fatty acids, total polyunsaturated (g)	0.9674
Vitamin E (alpha-tocopherol) (mg)	0.5390
Sucrose (g)	0.6930
Vitamin B-6 (mg)	0.1690
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4833
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8526
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0522
Folate, food (g)	36.8000
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8381
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	151.1700
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.5924
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	44.1000
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3822
Glutamic acid (g)	1.0171
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5605
Folate, DFE (g)	36.8000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	1.1900
Tryptophan (g)	0.0933
Threonine (g)	0.2927
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.1043
Protein (g)	7.0500
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7146
Betaine (mg)	0.2200
Phosphorus, P (mg)	119.3000
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Scottish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Put the onion in a large frying pan and pour in the wine. Bring to a gentle simmer, cover and cook the onions for 6-8 minutes or until cooked through. | 2. Remove and when cool, mix into the mashed potato with the herbs, salt & pepper to taste. | 3. Flake in the fish in decent-sized chunks. Gently mix everything together, then using floured hands, shape into 4 fish cakes. | 4. Lightly dust with flour, dip in egg and then in breadcrumbs. | 5. Chill for at least 30 minutes (important or they will come apart in the pan). | 6. Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for about 3-5 minutes each side or until they are golden, crisp and heated through. | 7. Drain on kitchen paper. | 8. Cut the bread/burger buns in half and toast until a light golden brown. | 9. Spread with the tartare sauce and place some lettuce leaves on the bottom half. | 10. Place the fish cakes on top of the lettuce and top with the remaining half of the bun. | 11. Serve with a wedge of lemon, chips (French fries), salad, baked potato or just by themselves! | 12. Will feed 2 hungry/greedy people(!) or 4 people with accompaniments. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		peeled chopped	28.0	6.537999999999999	0.77	0.07
white wine	50			-	-	-	-
whiting fish fillet	250		cooked cooked	-	-	-	-
potato	250		mashed	-	-	-	-
tarragon	1 -2	tablespoon	chopped chopped	0.0	0.0	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-
flour				-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb				-	-	-	-
oil				-	-	-	-
bread bun hamburger	4		seeded	-	-	-	-
lettuce leaf				-	-	-	-
tartar sauce	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Fish Burgers With Fresh Herbs