Servings: 2
Prep Time: 5 min
Cooking Time: 15 min

INGREDIENTS

• 2 tsp of olive oil
• 1 small yellow onion,
  diced
• 224 g of haddock
• 2 medium white
  potatoes
• 1 egg, whisked
• 1/4 cup of fresh parsley
  4 cups of mixed greens
  1/4 cup of sprouts
• 2 tsp of avocado oil
  salt and nenner

DIRECTIONS

1. Place a pan on medium heat and add one tsp of olive oil.
   Next, add in the yellow onion and haddock and cook until done.
2. Peel and roughly chop the potatoes then boil them on the stove
   top until they are soft.
3. In a large bowl, combine the onions, cooked haddock, boiled
   potatoes, egg, and parsley.
4. Form 4-6 fish cakes depending on the size.
5. Add another tsp of olive oil to the pan and pan-fry the fish cakes
   on both sides for 2-3 minutes.
6. In the meantime, put together a side salad by combining the
   greens, sprouts, salt, and pepper.
   Once the fish cakes are done serve with the side salad.

NUTRITIONAL VALUE (per serving)

• Fat: 13 g
• Carbs: 51 g
• Protein: 33 g
• Total Calories: 450 Calories