At a glance

Oven-browned white-fish cakes pair with crunchy cabbage-carrot slaw and a cool cucumber-yogurt sauce.

• Yield: 4 servings
• Prep time: 25 minutes
• Cook time: 20 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 290 kcal
• Protein: 33 g
• Carbohydrates: 23 g
• Fat: 8 g
• Fiber: 5 g
• Sodium: 691 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 1 1/3 lb skinless cod fillets, finely chopped (600 g)
• 2 large eggs (100 g)
• 3/4 cup rolled oats, finely ground (60 g)
• 1 packed cup chopped parsley (20 g)
• 4 packed cups shredded cabbage (300 g)
• 1 1/4 cups shredded carrots (150 g)
• 1 1/3 cups grated cucumber (200 g)
• 1/2 cup plain nonfat Greek yogurt (120 g)
• 1/4 cup fresh lime juice (60 g)
• 1 tbsp olive oil (14 g)
• 1/4 tsp fine salt (1.5 g)

Directions

1. Heat the oven to 425°F (220°C) and brush a parchment-lined sheet pan with half the olive oil. Squeeze excess liquid from the grated cucumber and stir it into the yogurt with one-quarter of the lime juice.

2. Mix the chopped cod, eggs, ground oats, parsley, and half the salt. Shape into 12 compact cakes, arrange them on the pan, and brush with the remaining oil.

3. Bake for 9 minutes, turn carefully, and bake 7 to 10 minutes more, until the centers reach 160°F (71°C).

4. Toss the cabbage and carrots with the remaining lime juice and salt. Serve three fish cakes per portion with the slaw and cucumber-yogurt sauce.

Sources

1. USDA FoodData Central — April 2026 data release