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Yorkshire Fishcakes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)249.4761
Energy (kCal)4245.6296
Carbohydrates (g)315.8821
Total fats (g)220.6276
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scrub (or peel) the potatoes and cut them into about 5 mm slices. Slice the fish fillets to 10 mm thick and cut to the size of the potato slices. Blanch the potatoes for 2 - 3 minutes. | 2. Put each fillet between two pieces of sliced potatoes (making a sandwich). Keeping the sandwich together, carefully dip in the batter ensuring the surface is fully coated. | 3. Deep fry until golden brown turning once (about 5 minutes each side). Smother with salt and vinegar and eat hot. | 4. (Any left over pieces of potato may be battered and deep fried similarly - known as "scallops" in Yorkshire). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fish fillet 4 4245.6296 315.8821 249.4761 220.6276
    potato 2 - - - -
    batter - - - -
    oil - - - -

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



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