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Delicious low-calorie recipes

Pangasius fillet cutlets

Pangasius fillet cutlets. Very tender, soft and juicy and do not taste fishy at all. Very mild and neutral taste.

Pangasius fillet cutlets
Servings4 Servings
CategoryDifficultyEasy
Ingredients
 2 Eggs
 700 g Pangasius fillet (I used frozen)
 160 g Young cabbage
 100 g Rutabaga
 70 g Carrot
 25 g Garlic
 50 g Oat (or wheat) bran
 1 tbsp Cumin
 3 g Oil
 Salt, pepper, spices of your choice
Directions
1

Grate the rutabaga and carrots on a fine grater.

2

Place the egg and half of the fish fillet, cut into small pieces, in a food processor and grind/blend all together. Repeat with the other egg and the remaining fish fillet.

3

Add garlic, grated rutabaga, carrots, salt and spices to the cutlet mass. Add oat bran (I also ground it in a coffee grinder).

4

Heat a frying pan and puff or grease it with a little oil. Form into round cutlets and place in the pan (can also be baked in the oven).

5

Turn the heat down to very low, put a lid on the pan and sauté the cutlets on both sides. Add a little water as necessary.

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Nutrition Facts

Finished product weight 1127

Servings 4


1 serving contains
Calories 278.75
% Daily Value *
Total Fat 9.25g15%
Total Carbohydrate 12.5g5%
Protein 33.25g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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