international

Air Fryer Fish Cakes with Lemon Yogurt Sauce and Cucumber Salad

Name: Air Fryer Fish Cakes with Lemon Yogurt Sauce and Cucumber Salad
Yield: 1 serving
Cuisine: international
Ingredients: 132 g canned salmon, drained; 35 g rolled oats; 44 g egg; 106 g plain yogurt, 2%; 13 g lemon juice; 9 g olive oil; 132 g cucumber; 9 g fresh parsley, chopped; 0.88 g black pepper; 2 g salt

This air-fried dish pairs plain yogurt, 2% with lemon juice, cucumber and canned salmon, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

36 g Carbohydrates

36 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

132g canned salmon, drained 275 kcal
35g rolled oats 136 kcal
44g egg 63 kcal
106g plain yogurt, 2% 65 kcal
13g lemon juice 4 kcal
9g olive oil 80 kcal
132g cucumber 20 kcal
9g fresh parsley, chopped 3 kcal
1g black pepper 2 kcal
2g salt 0 kcal

Cooking instructions

plain yogurtlemon juicesalt
Make the sauce: in a small bowl mix plain yogurt, lemon juice, and salt. Refrigerate while you cook.
canned salmonrolled oatseggplain yogurtlemon juicefresh parsleyblack pepper
In a bowl, combine drained canned salmon, oats, egg, chopped parsley, black pepper, and half the yogurt-lemon sauce. Mix and form 2 thick patties.
olive oil
Brush patties with olive oil. Air fry at 400 F for 8 minutes, flip carefully, then air fry 4-6 minutes more until browned and set.
plain yogurtlemon juicecucumber
Slice cucumber and toss with the remaining yogurt-lemon sauce. Plate the fish cakes with the cucumber salad on the side.