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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash herring, remove bones and skin. | 2. Put herring, potatoes, onions, pepper, and olives in a meat grinder. Add salad oil and vinegar. Combine thoroughly. | 3. Garnish with grated carrots, parsley, boiled eggs and diced beets. | 4. Usually a little diced beets, a few spoonfuls of grated carrots and chopped eggs are stirred into the mixture before garnishing. | 5. Roll mixture into 1 1/2 inch balls. Serve cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
herring	3	lbs	salted	2150.0689	0.0	244.4002	123.0166
potato	1		boiled	-	-	-	-
onion	1			60.0	14.01	1.65	0.15
green pepper	2			59.6	13.8272	2.5628	0.5066
pepper	1	hot		-	-	-	-
black olive	1	cup	minced	-	-	-	-
salad oil	1			1891.76	0.0	0.0	214.0
vinegar	1	cup		50.19	2.2227	0.0	0.0
beet	1	cup	diced	58.48	13.0016	2.1896	0.2312
carrot	1	cup	grated	52.48	12.2624	1.1904	0.3072
parsley	1	sprig		0.36	0.0633	0.0297	0.0079
hard egg	3		chopped boiled	-	-	-	-

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