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Smoked Haddock and Pea Fishcakes with Lemon Yogurt Sauce

This poached dish pairs smoked haddock fillet with frozen peas, plain yogurt 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 Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

47 g Protein
72 g Carbohydrates
18 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 136g smoked haddock fillet 136 kcal
  • 187g potato 144 kcal
  • 68g frozen peas 55 kcal
  • 25g spring onion 10 kcal
  • 10g plain flour 36 kcal
  • 42g egg 60 kcal
  • 21g breadcrumbs 83 kcal
  • 8g rapeseed oil 71 kcal
  • 68g plain yogurt 41 kcal
  • 10g lemon juice 3 kcal
  • 1g black pepper 2 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. potato
    Boil the potato in salted water for 12-15 minutes until tender, then drain well and mash smooth.
  2. smoked haddock fillet
    Meanwhile, poach the smoked haddock in a small pan with 150 ml water for 5-6 minutes until it flakes. Lift out and flake into a bowl, checking for bones.
  3. potatofrozen peasspring onionblack pepper
    Mix mashed potato, flaked fish, peas, chopped spring onion, and black pepper. Shape into 2 fishcakes and chill 5 minutes to firm up.
  4. plain floureggbreadcrumbs
    Coat the fishcakes: dust lightly with flour, dip in beaten egg, then coat in breadcrumbs.
  5. rapeseed oil
    Heat rapeseed oil in a nonstick frying pan over medium heat. Fry fishcakes 3-4 minutes per side until crisp and heated through.
  6. plain yogurtlemon juiceblack pepper
    Stir yogurt with lemon juice and a pinch of pepper. Serve fishcakes with the lemon yogurt on the side.

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