australian

Barramundi Fish Cakes with Beetroot Slaw and Lemon

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

Lunch Dinner

Medium

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

68 g Carbohydrates

20 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

198g barramundi fillet 198 kcal
242g potato, peeled and cubed 186 kcal
22g spring onion, sliced 9 kcal
154g beetroot, grated 68 kcal
132g green cabbage, shredded 33 kcal
16g olive oil 141 kcal
22g lemon juice 7 kcal
11g apple cider vinegar 2 kcal
1g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

potato
Boil potato in salted water 10 to 12 minutes until tender; drain and mash until smooth.
barramundi filletpotato
While potato cooks, steam or microwave barramundi until just cooked, 3 to 5 minutes. Flake into a bowl and remove any bones.
potatospring onionlemon juicesaltblack pepper
Mix flaked fish with mashed potato, spring onion, and half the lemon juice. Season with salt and pepper. Form into 2 cakes.
olive oil
Heat oil in a pan over medium heat. Cook fish cakes 3 to 4 minutes per side until crisp and hot through.
beetrootgreen cabbagelemon juiceapple cider vinegarsalt
Toss beetroot and cabbage with vinegar, remaining lemon juice, and a pinch of salt.
beetroot
Serve fish cakes with beetroot slaw on the side.