Golden Crusted Fish And Potato Cakes With Dill Yogh

Name: Golden Crusted Fish And Potato Cakes With Dill Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fish Cakes; 500 g white fish (nothing with too strong flavour, can be pretty basic fish); 6 medium potatoes; approximately 1 1/2 cups instant mash dried potato flakes (or); additional 1 cup potato flakes; 2 -3 tablespoons parsley; 1 -2 teaspoon salt (to taste); 1/2 teaspoon white pepper; light vegetable oil, to fry; Dill Yoghurt; 200 ml plain yogurt; 4 tablespoons dill (Fresh or Herb Paste in the tube)

Servings: persons

Fish Cakes
500 g white fish (nothing with too strong flavour, can be pretty basic fish)
6 medium potatoes
approximately 1 1/2 cups instant mash dried potato flakes (or)
additional 1 cup potato flakes
2 -3 tablespoons parsley
1 -2 teaspoon salt (to taste)
1/2 teaspoon white pepper
light vegetable oil, to fry
Dill Yoghurt
200 ml plain yogurt
4 tablespoons dill (Fresh or Herb Paste in the tube)

1
De-bone fish and dice into small cubes (about the size of your little finger tip).
2
Coarsely grate 4 potatoes and Finely grate 2 potatoes.Gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard).
3
Combine fish and potato with parsley, salt and pepper.
4
Add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes).
5
Roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
6
Place oil in a frying pan (skillet), on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil).
7
Once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (You may need to adjust the temperature from time to time to ensure they do not burn).
8
When finished, place on paper towels to absorb excess oil.
9
For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
10
Serve with rocket (arugula)/salad and your favourite dressing.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Fish Cakes, 500 g white fish (nothing with too strong flavour, can be pretty basic fish), 6 medium potatoes, approximately 1 1/2 cups instant mash dried potato flakes (or), and more.

Yes, Golden Crusted Fish And Potato Cakes With Dill Yoghurt falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Golden Crusted Fish And Potato Cakes With Dill Yoghurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions