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Chilli and dill fish cakes with cucumber salad
Chilli and dill fish cakes with cucumber salad
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Cool down spicy fish cakes with herbed yogurt and fresh lemon.
Ingredients:
  • 400g baby potatoes, unpeeled
  • 80ml olive oil
  • 500g boneless firm white fish fillets
  • 62.50 ml dill, coarsely chopped
  • 1 long green chilli, seeded, finely chopped
  • 1 Free Range Egg, lightly whisked
  • 175g breadcrumbs
  • 55.00 gm sweet chilli sauce
  • 31.50 gm lemon juice
  • 2 Lebanese cucumbers, cut into ribbons
  • 1/2 small red onion, thinly sliced
  • 82.50 ml mint leaves
  • 140g yoghurt
  • 20.00 ml dill, finely chopped, extra
Instructions:
  • In a saucepan, cover potatoes with cold water and bring to a boil. Cook for 12-15 minutes until tender. Drain and transfer to a large bowl. Coarsely mash the potatoes.
  • Heat the oil in a large frying pan. Cook the fish for 2-3 minutes on each side until just cooked through. Place on a plate.
  • Combine dill, chili, egg, and 1 1/2 cups (105g) breadcrumbs with the potato mixture, then season. Flake the fish coarsely with a fork and stir it into the potato mixture. Shape the mixture into 16 patties using 1/4 cup portions. Coat the patties by rolling them in the remaining breadcrumbs and transfer to a plate.
  • In a frying pan, heat half of the remaining oil. Cook the patties for 3-4 minutes on each side until they are golden and heated through. Repeat the process with the remaining oil and patties.
  • In a bowl, mix the sweet chilli sauce and lemon juice, then season. Add the cucumber, onion, and mint, and toss to combine. In another bowl, mix the yogurt and extra dill. Serve the fish cakes with salad and the yogurt mixture.

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