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Curried Millet And Smoked Snoek Fishcakes

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

4.2g

Energy (kJ)

1000kJ

Energy (kcal)

239kcal

Carbohydrate incl. fibre (g)

28.3g

Carbohydrate excl. fibre (g)

26.0g

Sugar (g)

2.6g

Fibre (g)

2.3g

Fat (g)

12.7g

Saturated fat (g)

1.3g

Unsaturated fat (g)

10.7g

Monounsaturated fat (g)

2.5g

Polyunsaturated fat (g)

8.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

50mg

Salt (g)

0.12g

Vitamin A (IU)

570IU

Vitamin C (mg)

20.0mg

Calcium (mg)

26mg

Iron (mg)

1.59mg

Potassium (mg)

200mg

Total

16.9g

4000kJ

956kcal

113.1g

103.9g

10.6g

9.2g

50.9g

5.4g

43.0g

10.0g

33.0g

0.0g

0mg

199mg

0.49g

2281IU

80.0mg

105mg

6.36mg

798mg

  • 125 ml millet flour
  • 400 ml water
  • 1 packet Knorr Curry vegetable soup divided in half
  • 45 ml canola oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 400 g smoked snoek, deboned & flaked
  • 30 g coriander, chopped
  • Zest of 1 lemon
  • Robertsons atlantic sea salt
  • Robertsons Black Pepper