argentine

Herbed Fish Cakes with Mashed Pumpkin and Lemon

Name: Herbed Fish Cakes with Mashed Pumpkin and Lemon
Yield: 1 serving
Cuisine: argentine
Ingredients: 200 g white fish fillet (cod or pollock); 120 g potato, peeled; 50 g egg; 22 g olive oil; 250 g pumpkin, peeled and cubed; 10 g parsley, chopped; 60 g lemon, zest and juice; 2 g salt; 1 g black pepper

This pan-fried dish pairs white fish fillet with pumpkin, peeled and cubed, lemon, zest and juice and potato, peeled. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Pescatarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

45 g Carbohydrates

31 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g white fish fillet (cod or pollock) 200 kcal
120g potato, peeled 92 kcal
50g egg 72 kcal
22g olive oil 194 kcal
250g pumpkin, peeled and cubed 65 kcal
10g parsley, chopped 4 kcal
60g lemon, zest and juice 18 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

potato
Cut the potato into chunks and simmer in salted water until tender, 10-12 minutes. Drain and mash while hot.
white fish fillet (cod or pollock)potatoeggparsleylemonsaltblack pepper
In a bowl, combine mashed potato, flaked fish, egg, parsley, lemon zest, salt, and black pepper. Form into 3 patties and chill 5 minutes to firm.
pumpkinlemonsaltblack pepper
Meanwhile, steam or microwave the pumpkin until very soft, then mash with lemon juice, a pinch of salt, and black pepper.
white fish fillet (cod or pollock)olive oil
Heat olive oil in a nonstick skillet over medium heat. Pan-fry fish cakes 3-4 minutes per side until golden and heated through.
white fish fillet (cod or pollock)pumpkinlemon
Serve fish cakes over the mashed pumpkin with lemon wedges on the side.