south-african

Cape Style Tuna and Potato Fishcakes with Lemon Caper Yogurt

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

300 kcal 2000 kcal

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Estimated macros per portion

55 g Protein

52 g Carbohydrates

25 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g canned tuna in water, drained 174 kcal
244g potato, peeled and cubed 188 kcal
47g egg 67 kcal
23g spring onion, finely sliced 9 kcal
15g vegetable oil 133 kcal
113g plain yogurt 69 kcal
11g capers, drained 3 kcal
14g lemon juice and zest 4 kcal
2g salt 0 kcal
1g black pepper, ground 2 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.