south-african

Cape Style Tuna and Potato Fishcakes with Lemon Caper Yogurt

Name: Cape Style Tuna and Potato Fishcakes with Lemon Caper Yogurt
Yield: 1 serving
Cuisine: south-african
Ingredients: 205 g canned tuna in water, drained; 333 g potato, peeled and cubed; 64 g egg; 32 g spring onion, finely sliced; 21 g vegetable oil; 154 g plain yogurt; 15 g capers, drained; 19 g lemon juice and zest; 3 g salt; 1 g black pepper, ground

This pan-fried dish pairs potato, peeled and cubed with plain yogurt, capers, drained and lemon juice and zest. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

22 g Protein

71 g Carbohydrates

32 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

205g canned tuna in water, drained 0 kcal
333g potato, peeled and cubed 256 kcal
64g egg 92 kcal
32g spring onion, finely sliced 13 kcal
21g vegetable oil 186 kcal
154g plain yogurt 94 kcal
15g capers, drained 3 kcal
19g lemon juice and zest 6 kcal
3g salt 0 kcal
1g black pepper, ground 3 kcal

Cooking instructions

canned tuna in waterpotato
Boil the potato in salted water until very tender, 10-12 minutes; drain well and mash smooth.
canned tuna in waterpotatoeggspring onionsaltblack pepper
Mix mashed potato with drained tuna, spring onion, egg, salt, and black pepper. Shape into 2-3 compact cakes.
vegetable oil
Heat the oil in a nonstick skillet over medium heat. Pan-fry the fishcakes 3-4 minutes per side until deep golden and hot through.
plain yogurtcaperslemon juice and zest
Stir yogurt with capers and lemon zest/juice. Serve fishcakes with the lemon caper yogurt.