Golden Crusted Fish And Potato Cakes With Dill Yoghurt Recipe

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.

No additional tips available.

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

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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.

Golden Crusted Fish And Potato Cakes With Dill Yoghurt

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