Fish Cutlets draw their roots from Sri Lanka’s historic ties with the ocean. Being an island nation, fish has long been a dietary staple. The recipe reflects the resourcefulness of Sri Lanka’s culinary heritage, as it utilizes readily available ingredients like canned tuna, humble potatoes, and aromatic spices to create something extraordinary. Each cutlet tells the story of a community deeply connected with the sea, while also embracing influences from colonial and regional cuisines.

The beauty of Sri Lankan Fish Cutlets lies in their simplicity and adaptability. The dish begins with mashed potatoes and flaked canned tuna—although fresh fish or mackerel could be used for a more traditional preparation. This base is then elevated with a symphony of bold spices, including Sri Lankan curry powder and cumin, alongside finely chopped onions, green chilies (for a hint of heat), and the all-important ginger-garlic paste.

What truly defines a Sri Lankan Fish Cutlet is its well-seasoned filling and delectable crisp shell. Once the flavorful mixture is formed into compact balls, they are double-coated: first dipped in beaten egg for adhesion and then rolled in a layer of breadcrumbs for that signature crunch. The breadcrumb coating ensures that each bite delivers a satisfying contrast between the crunchy exterior and the soft, spiced center.

Traditionally, these cutlets are deep-fried to achieve their irresistibly golden hue and crispy coating. However, for a lighter variation, they can be baked, still retaining much of their essence while catering to more health-conscious preferences. The cutlets are ideal when served hot, paired with a dollop of chili sauce, ketchup, or even a tangy tamarind-based dip, further enhancing their complex flavor profile.

Apart from their taste, Sri Lankan Fish Cutlets symbolize comfort and celebration. In local culture, they represent more than just a snack—they’re a social thread woven into the fabric of tea-time conversations, festive spreads, and everyday indulgence. The cutlets are often found alongside other popular short eats in Sri Lanka, such as rolls, patties, and vadai, offering a glimpse into the vibrant and dynamic street food scene.

For home cooks and food enthusiasts around the world, Sri Lankan Fish Cutlets provide a delightful way to explore the island’s flavors and culinary traditions. Easy to assemble and endlessly versatile, they are a perfect introduction to the spices and inspirations that make Sri Lankan cuisine so unique and celebrated. Whether you’re recreating these to reminisce about a trip to Colombo or trying them for the first time, these cutlets are sure to transport you to the palm-fringed shores of Sri Lanka with every savory bite.

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Sri Lankan Fish Cutlets

Sri Lankan Fish Cutlets are delightful, crispy spheres of spiced fish and potato, traditional to Sri Lanka’s vibrant street food scene. Inspired by coastal flavors and aromatic spices, they offer a captivating blend of taste, texture, and culinary heritage. Perfect as an appetizer or snack, these cutlets are sure to elevate your dining experience with their exotic allure.

Course Appetizer, Snack

Cuisine Sri Lankan

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 772kcal

Author Eleanor Craig

Ingredients

Main ingredients

•  
  0.5 lb tuna canned, preferably in water, drained
• 2 medium potatoes boiled and mashed
• 1 medium onion finely chopped
•  
  2 medium green chilies finely chopped
•  
  1 tsp ginger garlic paste
• 0.5 tsp curry powder preferably Sri Lankan
•  
  0.5 tsp cumin powder
• 0.5 tsp salt or to taste
• 1 cup breadcrumbs
• 1 large egg beaten
• 1 cup vegetable oil for deep frying

US Customary – Metric

Instructions

• In a mixing bowl, combine the drained tuna, mashed potatoes, chopped onions, green chilies, ginger garlic paste, curry powder, cumin powder, and salt. Mix thoroughly until all ingredients are well incorporated.
• Shape the mixture into small balls, about 1 inch in diameter, ensuring they are compact and hold together.
• Dredge each ball in the beaten egg, then coat with breadcrumbs, ensuring an even layer on all sides.
• Heat the oil in a deep frying pan or wok to 180°C (350°F). Test the temperature by dropping a small breadcrumb into the oil; it should sizzle and rise to the surface immediately.
• Gently lower the cutlets into the hot oil, a few at a time, avoiding overcrowding. Fry until they turn a luscious golden brown, about 3-4 minutes per batch.
• Remove from the oil and drain on paper towels to remove excess oil.

Notes

For an extra kick, consider adding a pinch of red chili powder to the mixture. For a lighter version, you can bake the cutlets at 200°C (400°F) for about 15 minutes, turning halfway through.

Nutrition

Calories: 772kcal | Carbohydrates: 42g | Protein: 18g | Fat: 59g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 36g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 714mg | Potassium: 667mg | Fiber: 5g | Sugar: 4g | Vitamin A: 108IU | Vitamin C: 26mg | Calcium: 89mg | Iron: 4mg

The dish itself is rooted in the tradition of croquettes, which date back to 19th-century France, where they were first conceived as an innovative way to transform leftovers into a delicacy. Over time, croquettes have been adapted and embraced by many different cultures, each adding its unique local flair. In particular, coastal communities have gravitated toward fish croquettes, thanks to their abundance of fresh seafood. Our version honors this timeless tradition but heightens the flavors with a zingy spice profile and zesty accents.

The star ingredient in these croquettes is white fish, such as cod or haddock, which provides a flaky, mild base that absorbs the vibrant notes of the garlic, red chili flakes, lemon zest, and fresh herbs. If you’re somewhere with access to freshly caught fish, these ingredients will truly shine; however, frozen fish fillets work wonderfully, making this recipe accessible year-round. The flavorful filling is rounded out by mashed potatoes, which lend creaminess and bind everything together, creating a filling that is light but satisfying.

The spice level is entirely customizable, allowing you to turn the heat down or crank it up based on your taste preferences. While red chili flakes bring the primary heat, a pinch of smoked paprika can add a depth of flavor and a subtle smokiness. The fresh parsley or cilantro provides a refreshing herbal note that complements the richness of the fish and potatoes. Finally, a touch of lemon zest works its magic by cutting through the richness and adding an uplifting brightness.

Another highlight of this recipe is the crisp outer coating created by panko breadcrumbs, which impart an unbeatable crunch. This contrasts beautifully with the creamy, melt-in-your-mouth filling. The process of dredging the croquettes in flour, dipping them in beaten eggs, and coating them with breadcrumbs ensures the croquettes stay intact during frying and develop that signature golden crust.

These Spicy Fish Croquettes are not just delectable—they’re also adaptable. For a budget-friendly alternative, canned tuna or even salmon can be used in place of the white fish. You can even bake the croquettes instead of frying them for a lighter option, though frying lends the most authentic and satisfying crunch. Pair these croquettes with a fresh salad for a balanced meal or serve them alongside a zesty dipping sauce like aioli or a tangy green chutney for an irresistible combination. Regardless of how you enjoy them, these croquettes are guaranteed to transport your taste buds on a culinary journey every time.

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Spicy Fish Croquettes

Inspired by coastal cuisines around the globe, these Spicy Fish Croquettes marry the rich flavors of the ocean with a bold spicy kick, creating a delightful culinary experience. These croquettes are a modern twist on a beloved classic, perfect as an appetizer or side dish for your dinner table.

Course Appetizer, Side

Cuisine Global Fusion

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 471kcal

Author Eleanor Craig

Ingredients

•  
  500 g white fish fillets such as cod or haddock, skinned and deboned
•  
  1 cup mashed potatoes preferably made from Yukon Gold potatoes for creaminess
• 1 tbsp olive oil extra virgin
• 1 small onion finely chopped
• 2 cloves garlic minced
•  
  1 tsp red chili flakes adjust to taste
• 1 tbsp parsley chopped fresh, or cilantro
• 1 tsp lemon zest freshly grated
• 2 large eggs beaten
• 1 cup breadcrumbs panko preferred for crunchiness
• 1 cup flour
• 1 pinch salt to taste
• 1 pinch ground black pepper to taste

US Customary – Metric

Instructions

• In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, and sauté until translucent, around 5 minutes.
• Add minced garlic and red chili flakes, and sauté for an additional 2 minutes until fragrant.
• Place the white fish fillets in a pot with enough water to cover them. Poach over medium heat for about 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
• Drain the fish and flake it into a mixing bowl. Add the sautéed onion and garlic mixture, mashed potatoes, fresh parsley, lemon zest, salt, and pepper. Mix gently to combine all ingredients.
• Shape the mixture into croquettes, approximately the size of golf balls, and flatten them slightly.
• Dredge each croquette in flour, dip in beaten eggs, and then coat with breadcrumbs.
• Heat vegetable oil in a frying pan over medium-high heat. Fry the croquettes in batches for 3-4 minutes on each side, until golden brown and crispy. Drain on paper towels.

Notes

For a twist, try adding a teaspoon of smoked paprika to the mix, or substitute the fish with canned tuna for a budget-friendly alternative.

Nutrition

Calories: 471kcal | Carbohydrates: 58g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 156mg | Sodium: 334mg | Potassium: 711mg | Fiber: 4g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 16mg | Calcium: 95mg | Iron: 4mg

The concept of fish cutlets transcends borders—each coastal region around the world has its own version of this beloved dish, shaped by local flavors and methods. In South Asia, especially in India and Sri Lanka, fish cutlets are a popular snack or appetizer often served at festive events, family gatherings, or even as a quick tea-time treat. They embody a rustic charm, blending fresh fish with hearty potatoes and spices such as cumin, coriander, and turmeric, which lend the dish its vibrant flavor and vivid color. This particular recipe takes inspiration from these time-honored traditions, while also incorporating a touch of culinary fusion through the technique of shallow frying, yielding a satisfyingly crispy exterior and a tender, savory interior.

The soul of this dish lies in its delicate balance of flavors. The fish—light, flaky, and subtly sweet—is enhanced rather than overpowered by the accompanying spices. Aromatic ginger and garlic paste provide depth, while turmeric offers an earthy, warm undertone. Ground cumin and coriander add hints of nutty and citrusy brightness, harmonizing beautifully with the rich, buttery texture of mashed potatoes. The inclusion of fresh chopped coriander (cilantro) and a squeeze of lime juice delivers a zesty finish, lifting the dish with a burst of freshness.

The preparation process for these fish cutlets is as rewarding as the end result. It begins with gently poaching the fish to retain its natural succulence and flakiness. Combining the poached fish with potatoes and spices creates a mixture that is comforting yet complex in flavor. Shaping the mixture into petite, uniform patties not only ensures even cooking but also adds to the visual appeal of the cutlets. Breaded in panko crumbs and shallow-fried to golden perfection, the end result is irresistible—crispy on the outside, tender and flaky on the inside.

These fish cutlets are as versatile as they are delicious. They can be served as appetizers accompanied by tangy dips like mint chutney or tartar sauce, or as part of a light meal alongside a fresh green salad or a warm bowl of soup. They are also a great way to use up leftover fish or give a second life to mashed potatoes from the previous day’s dinner. Baking the cutlets provides a healthier alternative for those watching their waistlines or preferring less oil, ensuring the flavors remain intact.

In essence, Flaky Fish Cutlets is more than just a recipe—it’s a testament to the alchemy of simple ingredients and the creative spirit of home cooking. It pays homage to the culinary legacies of coastal cuisines while inviting cooks everywhere to enjoy a dish that is as comforting as it is sophisticated. Whether you’re preparing these for a family gathering or savoring them in a moment of quiet indulgence, these cutlets are sure to transport your taste buds straight to the seashore.

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Flaky Fish Cutlets

Inspired by the coastal traditions where seafood reigns supreme, these Fish Cutlets blend exquisite spices with succulent fish to create a dish that honors flavors of the sea and aromatic herbs from the East. Ideal for an appetizing entree or a light meal.

Course Appetizer, Lunch

Cuisine Fusion

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 cutlets

Calories 259kcal

Author Eleanor Craig

Ingredients

Fish Cutlet Ingredients

•  
  400 grams firm white fish fillets such as cod or haddock, skinned and boneless
• 1 cup potatoes boiled and mashed
• 1 small onion finely diced
•  
  1 tsp garlic paste
•  
  1 tsp ginger paste
• 1 tsp cumin
• 0.5 tsp ground coriander
• 0.5 tsp turmeric powder
•  
  2 tbsp chopped fresh coriander cilantro
• 1 tbsp lime juice
•  
  Salt to taste
•  
  Pepper to taste
• 1 egg beaten
• 1 cup breadcrumbs preferably panko
•  
  Oil for shallow frying preferably sunflower or canola

US Customary – Metric

Instructions

• Begin by poaching the fish. Place the fish fillets in a pan with a dash of water. Cover and cook over low heat for about 10 minutes until the fish flakes easily. Let it cool, then flake the fish with a fork, checking for any remaining bones.
• In a large bowl, combine the flaked fish with mashed potatoes, diced onion, garlic paste, ginger paste, cumin, coriander, and turmeric. Mix well to ensure even distribution of spices. Add chopped coriander leaves, lime juice, salt, and pepper. Taste and adjust seasoning as necessary.
• Shape the mixture into small, round patties, about 2 inches in diameter. Ensure they are uniform for even cooking.
• Set up a breading station with separate plates for the beaten egg and breadcrumbs. Dip each patty in the egg, allowing any excess to drip off, then coat in breadcrumbs, pressing gently to adhere.
• Heat oil in a frying pan over medium heat. Carefully add the patties and shallow fry for 3-4 minutes on each side, or until they are golden brown and heated through. Drain on paper towels to remove excess oil.

Notes

For a healthier version, bake the cutlets in a preheated oven at 200°C (392°F) for 15-18 minutes, until golden.

Nutrition

Calories: 259kcal | Carbohydrates: 32g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 273mg | Potassium: 757mg | Fiber: 3g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 3mg

The origin of these croquettes lies at the heart of Goa’s coastal abundance. With the Arabian Sea providing an infinite variety of fresh fish and seafood, Goans have always been masters of transforming these natural treasures into something extraordinary. Whether it’s the burst of spices in a hearty curry, the tang of vinegar in a vindaloo, or the crunch of a perfectly fried snack like these croquettes, every dish tells a story of Goa’s history and people.

The Goan Fish Croquettes, in particular, reflect an everyday Goan ingenuity in celebrating simple ingredients with bold flavors. Using fresh white fish like Kingfish or Snapper ensures the dish is light but still hearty. Flaky fish, combined with mashed potatoes, serves as the base of the croquette, and this pairing exemplifies how simple food can be transformed into a luxurious treat.

What makes Goan Fish Croquettes so special is the delicate spice mix used to flavor the filling. The Goan fish masala, a specific blend of spices and seasoning, infuses the croquettes with a warm, aromatic punch. Influenced by both Indian masalas and Portuguese marinades, this spice mix typically balances earthy turmeric, smoky paprika, fragrant cumin, and a touch of chili for heat. It’s bolstered with the freshness of coriander leaves, ginger, and garlic, and the tartness of lime juice gives the croquettes their signature zest.

Portuguese-inspired recipes like croquettes are common in Goan homes—ideal for transforming leftovers or creating crowd-pleasing appetizers for any gathering. The Portuguese brought their love of frying and breadcrumb-coated foods to India, and over time, Goans adapted this technique to create dishes infused with their own traditional spices and ingredients.

The preparation of these croquettes reflects Goan cuisine’s enduring appeal—accessible yet sophisticated. The coating of breadcrumbs results in an irresistible crispy shell, while the inside remains soft, flavorful, and slightly spiced. They are fried to a perfect golden brown and are often served with lime wedges and a green coriander chutney or tangy tomato sauce to highlight their peppery, tangy, and savory profile.

Beyond their delightful taste, Goan Fish Croquettes evoke the lively spirit of Goa. They conjure images of bustling coastal markets, where the aromas of fresh seafood and spices intermingle. They pair beautifully with a casual beer on a beach shack or an elegant glass of wine at a sophisticated meal.

Ultimately, these croquettes are more than just a dish—they’re a journey. Every bite transports you to Goa, with its warm breeze, turquoise waters, and the lively chatter of friends sharing good food. They represent the way Goan cuisine has blended tradition with creativity to deliver something both comforting and irresistible. Whether you’re recreating them in your home kitchen or savoring them at a Goan table, these croquettes are a delicious ode to the region’s unique culinary fusion.

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Goan Fish Croquettes

Delve into the vibrant, coastal flavors of Goa with these tantalizing fish croquettes. Inspired by the region’s abundant seafood and Portuguese-influenced culinary heritage, these croquettes offer a delightful blend of spices and textures, ideal for an appetizer or a light entree.

Course Dinner

Cuisine Goan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 croquettes

Calories 851kcal

Author Eleanor Craig

Ingredients

•  
  500 grams white fish fillets fresh, such as Kingfish or Snapper, boneless
• 1 medium onion finely chopped
•  
  2 tablespoons Goan fish masala or equivalent spice blend
•  
  2 tablespoons fresh coriander leaves chopped
•  
  1 teaspoon garlic paste
•  
  1 teaspoon ginger paste
• 2 tablespoons lime juice freshly squeezed
• 2 medium potatoes boiled and mashed
• 1 cup breadcrumbs
• 2 large eggs beaten
• 1 cup vegetable oil for frying

US Customary – Metric

Instructions

• Begin by poaching the fish fillets in lightly salted water until cooked through, approximately 5-7 minutes. Allow to cool before flaking the fish with a fork, removing any bones.
• In a large bowl, combine the flaked fish, finely chopped onion, Goan fish masala, coriander leaves, garlic paste, ginger paste, lime juice, and mashed potatoes. Mix until the ingredients are well integrated into a cohesive mixture.
• Shape the mixture into small cylindrical croquettes, ensuring they hold their shape. Chill in the refrigerator for about 15-20 minutes to firm up.
• Coat each croquette first in the beaten egg, then roll in breadcrumbs until evenly coated. Allow them to rest for a few minutes before frying.
• Heat the vegetable oil in a frying pan over medium heat (176°C / 350°F). Fry the croquettes until they are golden brown and crisp on each side, approximately 3-4 minutes per side. Drain on paper towels.

Notes

To enhance the dish’s authenticity, use freshly ground spices for the Goan masala. Adjust the spice level by adding green chili if desired. For a gluten-free option, substitute breadcrumbs with crushed cornflakes or gluten-free breadcrumbs.

Nutrition

Calories: 851kcal | Carbohydrates: 43g | Protein: 35g | Fat: 61g | Saturated Fat: 10g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 156mg | Sodium: 308mg | Potassium: 968mg | Fiber: 5g | Sugar: 4g | Vitamin A: 155IU | Vitamin C: 26mg | Calcium: 98mg | Iron: 3mg

Shrimp Stuffed Peppers: a customisable dish

This is not a recipe you should strictly follow. Experiments are welcome! You can replace couscous with rice or quinoa, spinach with kale, or even add zucchini or chopped asparagus to spice things up. It is a healthy, easy and delicious skinny meal.

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Finger-Licking Couscous and Shrimp Stuffed Peppers

This couscous and shrimp stuffed peppers recipe is a healthy and delicious meal to keep in the fridge and devour when you don’t have time to cook.

Course Main Course

Cuisine Australian

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 2 people

Calories 1079kcal

Author Jane Simpson

Ingredients

• 4 medium yellow bell peppers (yellow capsicum) cut in half to resemble a boat
• 4 medium red pepper (red capsicum)
•  
  1 cup couscous
• 18 ounce shrimp (prawn) frozen and pre-cooked
• 2 tablespoons olive oil
• ½ medium yellow onion chopped
• 2 cups spinach preferably fresh
• 3 cloves garlic minced
• ½ cup tomato paste
• ⅓ teaspoon salt
• ⅓ teaspoon ground black pepper
• ½ teaspoon red pepper flakes
• 1 cup Parmesan cheese grated

US Customary – Metric

Instructions

• Preheat oven to 375°F.
• Remove the stems and the seeds from the peppers.
• Place the peppers in a baking tray so that they stand upright.
• Add 0.25″ of water to the bottom of the tray and set aside.
• Cook the couscous as per package instructions.
• Unpack the shrimp and saute in an oiled pan for about 2 minutes.
• Add hot water until they’re covered and boil until tender (about 5-7 minutes).
• Drain and let them cool in a bowl, then chop them until they look like mince.
• In the same pan over medium heat, drizzle olive oil. Once hot, saute the onions until translucent.
• Add the fresh spinach and garlic and stir until. Stir until the spinach wilts.
• Then add the tomato paste, red pepper flakes, salt and pepper.
• Turn off the heat and blend in the couscous, minced shrimp and half of the Parmesan cheese.
• Spoon the mixture into each bell pepper and sprinkle with the remaining Parmesan.
• Cover the peppers with aluminium foil and put the tray in the oven for 30 minutes.
• Take the foil off and bake for 20 more minutes.

Nutrition

Calories: 1079kcal | Carbohydrates: 120g | Protein: 86g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 454mg | Sodium: 2140mg | Potassium: 2808mg | Fiber: 16g | Sugar: 19g | Vitamin A: 12323IU | Vitamin C: 767mg | Calcium: 735mg | Iron: 8mg

You could buy your crab live, steam it, and shell it yourself. However, if you’re like me, you might find it hard to shell a crab without having a few bites until you realize half of your crab meat is gone. Then you should buy already shelled, lump crab meat to make these crab cake bites.

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Amazing Crab Cake Bites With Aioli Sauce

Crab cakes are the perfect appetizers when made mini-sized, and I think i got the perfect recipe for you to try. This recipe for crab cakes with aioli sauce is heavenly!

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 381kcal

Author Gretel Shaw

Ingredients

Crab Cake Ingredients

• 1 cup crab meat
• 1 cup breadcrumbs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons hot sauce or more to your taste
• 1 medium egg
• 2 tablespoons olive oil

Aioli Sauce Ingredients

• 6 cloves garlic minced into a paste
• 1 pinch salt
• 3 tablespoons mayonnaise
• ½ small lemon juiced

US Customary – Metric

Instructions

• Whisk all the ingredients for the aioli sauce. To get your garlic into a paste, mince it, sprinkle salt onto it, and then scrape it on the board with your knife into a paste. Keep the sauce in the fridge until it is ready to be used.
• If you cooked your live crab, using your best crab meat-picking skills, separate the meat from the shell of the cooked crab. Just use the white meat of the crab. Make sure there are no broken shell bits in the crab meat. Combine the bread crumbs, mayonnaise, mustard, hot sauce, and egg with the crab meat in a bowl. You want a sticky enough consistency to hold together when you make a ball in your hand. If it is too dry, add mayonnaise. If it is too wet, add more breadcrumbs.
• Roll small balls of batter into your hands to make 1 1/2 inch diameter circles and slightly flatten them out. This makes about 12 cakes.
• Heat the olive oil under medium heat. Fry the crab cakes for 3 minutes on each side until they are golden brown.
• Serve the crab cakes with a side of aioli.
• The only challenging portion of this recipe is picking the meat out of the crab, even for a seasoned crab meat picker like me, so if you can, buy it already shelled.

Nutrition

Calories: 381kcal | Carbohydrates: 23g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 1006mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 2mg