polish

Polish Potato and Sauerkraut Cakes with Smoked Trout

Name: Polish Potato and Sauerkraut Cakes with Smoked Trout
Yield: 1 serving
Cuisine: polish
Ingredients: 250 g potato, grated; 120 g sauerkraut, well drained and chopped; 90 g smoked trout, flaked; 50 g egg; 25 g all-purpose flour; 12 g rapeseed oil; 80 g Greek yogurt, plain; 10 g prepared horseradish; 5 g fresh dill, chopped; 0.5 g black pepper

This pan-fried dish pairs potato, grated with sauerkraut, well drained and chopped, smoked trout, flaked and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

72 g Carbohydrates

21 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

250g potato, grated 193 kcal
120g sauerkraut, well drained and chopped 23 kcal
90g smoked trout, flaked 90 kcal
1 piece (50g) egg 72 kcal
25g all-purpose flour 91 kcal
12g rapeseed oil 106 kcal
80g Greek yogurt, plain 58 kcal
10g prepared horseradish 5 kcal
5g fresh dill, chopped 2 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

potatosauerkrauteggall-purpose flourblack pepper
Grate the potato on the large holes of a grater, then squeeze out excess liquid. In a bowl, mix potato with sauerkraut, egg, flour, and pepper.
rapeseed oil
Heat oil in a nonstick skillet over medium. Spoon the mixture into 3-4 small cakes and flatten slightly.
Fry 4-5 minutes per side until deeply golden and cooked through. Transfer to a plate.
smoked troutGreek yogurtprepared horseradishfresh dill
Mix yogurt with horseradish. Serve cakes topped with flaked smoked trout, dill, and a spoon of the horseradish yogurt.