Page 54 - IFSO Cookbook 2024 PRINT.indd
P. 54

Fish Balls in Tomato Sauce

        with Quinoa



        Aleksandra Budny
        Registered dietitian
        IFSO Center of Excellence in Gdańsk, Medical University of Gdańsk
        Poland

        Suitable for both people living with
        overweight and obesity, and following
        bariatric surgery (soft phase).

        Preparation

        Number of servings:  3
        Preparation time:  30 minutes

        Ingredients

        ● 1 can (400g) tomato pulp
        ● 200g cod, raw, fresh fillet without skin
        ● 2 eggs
        ● 2 Tbsp (30g) quinoa, raw
        ● 3 tsp (12g) dill, chopped
        ● 2 Tbsp (20g) corn flour
        ● 1 Tbsp (10g) olive oil             Nutritional Facts
        ● 1 Tbsp (6g) lemon juice
        ● 2 tsp (6g) oregano                 Per serving
        ● 1 clove (5g) garlic                ● Calories: 222kcal
        ● ½ tsp (2g) sweet ground red paprika  ● Total Protein: 19g
        ● ½ tsp (2g) turmeric                ● Carbohydrate: 19.7g
        ● pinch (1g) salt                      Sugars: 2.8g
        ● pinch (1g) black pepper            ● Fat: 8.5g
                                             ● Iron: 3.2mg
        ADDITIONALLY: 2 glasses of vegetable   ● Calcium: 115mg
        broth or water – 500ml (for cooking fish   ● Fibre: 5.2g
        balls). Modification for bariatric patients:
        You can mix cooked quinoa and instead
        of garlic you can use garlic olive oil in
        this recipe.


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