russian

Sprat and Potato Patties With Pickle Mustard Dip

Name: Sprat and Potato Patties With Pickle Mustard Dip
Yield: 1 serving
Cuisine: russian
Ingredients: 225 g potato, peeled and diced; 88 g canned sprats in oil, drained; 20 g scallions, chopped; 20 g breadcrumbs; 16 g sunflower oil; 72 g plain yogurt; 10 g mustard; 48 g pickles, diced; 6 g fresh dill, chopped; 0.8 g black pepper

This pan-fried dish pairs potato, peeled and diced with canned sprats in oil, drained, mustard and pickles, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner Snack

Easy

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

60 g Carbohydrates

29 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

225g potato, peeled and diced 173 kcal
88g canned sprats in oil, drained 185 kcal
20g scallions, chopped 7 kcal
20g breadcrumbs 79 kcal
16g sunflower oil 141 kcal
72g plain yogurt 44 kcal
10g mustard 7 kcal
48g pickles, diced 6 kcal
6g fresh dill, chopped 2 kcal
1g black pepper 2 kcal

Cooking instructions

potato
Boil potato in salted water until tender, 12-15 minutes. Drain well and mash smooth.
potatocanned sprats in oilscallionsfresh dillblack pepper
Stir sprats, scallions, black pepper, and half the dill into the mashed potato; adjust salt (sprats are salty).
breadcrumbs
Form into 2-3 patties. Lightly coat with breadcrumbs.
sunflower oil
Heat sunflower oil in a skillet over medium. Fry patties 3-4 minutes per side until crisp and deep golden; drain briefly on paper towel.
plain yogurtmustardpicklesfresh dill
Mix yogurt, mustard, diced pickles, and remaining dill for a quick dip. Serve patties hot with the dip.