Stuffed potato (modified texture)
Ingredients (serves 1)
  • • 1 medium potato (100 g)
  • • 40 g white fish filet
  • • 1 crab stick or similar
  • • 1 teaspoon of yoghurt (option to use lactose-free yoghurt)
  • • 1 boiled egg white
  • • Oregano
  • • Lemon zest
  • 1. Wash whole potato and place in a microwave-safe container with 4 tablespoons of water. Cover and cook in microwave for 6-8 minutes at maximum heat. Once cooked, put in a blending container, and add a spoonful of yoghurt. Purée until texture is smooth and light. Add water if necessary. Set aside.
  • 2. Cook the fish in the same covered container for 1 minute. Let cool and set aside.
  • 3. In another container, place the shredded fish and crab stick, a spoonful of potato purée, cooked egg white, a little blended yoghurt, and a splash of water. Purée with immersion blender until creamy. Dress with lemon zest and ground oregano.
  • 4. Serve potato purée, making a hollow in the centre for the filling, imitating a stuffed potato.


In case of mucositis or trouble swallowing, omit lemon zest.