Pan-Seared Fish Cakes with Roasted Asparagus and Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Fish Cakes with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish Cakes with Roasted Asparagus and Sweet Potato Mash

Pan-seared white fish cakes served with mashed sweet potato and roasted asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

346kcal
Protein
37.5g
Fat
8.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 large Egg

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato, then steam or boil until fork-tender, about 10-12 minutes.

  • 3

    Finely mince the raw cod or pulse briefly in a food processor until it reaches a ground consistency.

  • 4

    In a mixing bowl, combine the minced fish, beaten egg, salt, pepper, and a pinch of lemon zest, then form into two even patties.

  • 5

    Toss the asparagus with half the olive oil and roast in the oven for 10-12 minutes until tender.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the fish cakes for 3-4 minutes per side until golden brown and cooked through.

  • 7

    Drain the sweet potatoes and mash them until smooth, seasoning with a pinch of salt.

  • 8

    Plate the fish cakes alongside the sweet potato mash and roasted asparagus, finishing the dish with the fresh lemon juice.

Pan-Seared Fish Cakes with Roasted Asparagus and Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Fish Cakes with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish Cakes with Roasted Asparagus and Sweet Potato Mash

Pan-seared white fish cakes served with mashed sweet potato and roasted asparagus, finished with a bright and zesty lemon squeeze.

NUTRITION

346kcal
Protein
37.5g
Fat
8.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 large Egg

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato, then steam or boil until fork-tender, about 10-12 minutes.

  • 3

    Finely mince the raw cod or pulse briefly in a food processor until it reaches a ground consistency.

  • 4

    In a mixing bowl, combine the minced fish, beaten egg, salt, pepper, and a pinch of lemon zest, then form into two even patties.

  • 5

    Toss the asparagus with half the olive oil and roast in the oven for 10-12 minutes until tender.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the fish cakes for 3-4 minutes per side until golden brown and cooked through.

  • 7

    Drain the sweet potatoes and mash them until smooth, seasoning with a pinch of salt.

  • 8

    Plate the fish cakes alongside the sweet potato mash and roasted asparagus, finishing the dish with the fresh lemon juice.