brazilian

Brazilian Salt Cod Cakes with Parsley Lemon

Name: Brazilian Salt Cod Cakes with Parsley Lemon
Yield: 1 serving
Cuisine: brazilian
Ingredients: 203 g salt cod, soaked and drained; 239 g russet potato, peeled; 60 g egg; 30 g scallion, finely sliced; 14 g fresh parsley, chopped; 22 g olive oil; 18 g lemon juice; 0.6 g black pepper; 0.6 g salt

This pan-fried dish pairs fresh parsley, chopped with lemon juice, russet potato, peeled and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Pescatarian High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

46 g Carbohydrates

30 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

203g salt cod, soaked and drained 166 kcal
239g russet potato, peeled 184 kcal
60g egg 86 kcal
30g scallion, finely sliced 11 kcal
14g fresh parsley, chopped 5 kcal
22g olive oil 194 kcal
18g lemon juice 5 kcal
0.3 tsp (1g) black pepper 2 kcal
0.3 tsp (1g) salt 0 kcal

Cooking instructions

salt cod
Place cod in a small pot, cover with water, bring to a simmer, and cook 6 to 8 minutes until it flakes. Drain well and shred.
russet potato
Microwave or boil the potato until very tender, then mash smooth.
salt codrusset potatoeggscallionfresh parsleyblack peppersalt
Mix shredded cod, mashed potato, egg, scallion, parsley, black pepper, and a pinch of salt into a firm mixture.
olive oil
Form into 5 to 6 small patties. Heat olive oil in a skillet over medium heat.
lemon juice
Pan-fry cakes 3 to 4 minutes per side until crisp and golden. Serve with lemon wedges.