portuguese

Baked Fish Cakes with Lemon Herb Yogurt

Name: Baked Fish Cakes with Lemon Herb Yogurt
Yield: 1 serving
Cuisine: portuguese
Ingredients: 178 g white fish fillet (haddock or pollock), cooked and flaked; 195 g potato, peeled and boiled, mashed; 44 g egg; 36 g onion, minced; 9 g fresh parsley, chopped; 18 g olive oil; 107 g plain Greek yogurt; 13 g lemon juice; 2 g salt; 0.44 g black pepper

This baked dish pairs white fish fillet, cooked and flaked with plain Greek yogurt, lemon juice and potato, peeled and boiled, mashed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly High protein Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

57 g Protein

43 g Carbohydrates

28 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

178g white fish fillet (haddock or pollock), cooked and flaked 178 kcal
195g potato, peeled and boiled, mashed 150 kcal
44g egg 63 kcal
36g onion, minced 14 kcal
9g fresh parsley, chopped 3 kcal
18g olive oil 159 kcal
107g plain Greek yogurt 78 kcal
13g lemon juice 4 kcal
2g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

olive oil
Heat oven to 425F (220C). Line a small tray with parchment and brush lightly with olive oil.
white fish fillet (haddock or pollock)potatoeggonionfresh parsleysaltblack pepper
In a bowl, combine flaked fish, mashed potato, egg, minced onion, parsley, salt, and black pepper. Mix until cohesive.
olive oil
Form 4 small cakes and place on the tray. Brush tops with remaining olive oil.
Bake 10 minutes, flip carefully, then bake 8-10 minutes more until golden.
white fish fillet (haddock or pollock)plain Greek yogurtlemon juicesalt
Mix yogurt with lemon juice and a pinch of salt. Serve fish cakes with the lemon herb yogurt on the side.