Reduce the heat of these fiery fish cakes with a dollop of herbed yoghurt and a squeeze of fresh lemon.
Energy 2389kJ | Fat saturated 5.00g |
Fat Total 24.00g | Carbohydrate sugars 19.00g |
Carbohydrate Total 50.00g | Dietary Fibre 6.00g |
Protein 36.00g | Cholesterol mg |
Sodium 605.00mg |
All nutrition values are per serve.
- Step 1
Place potatoes in a saucepan. Cover with cold water and bring to the boil. Boil for 12-15 mins or until tender. Drain. Transfer to a large bowl. Coarsely mash.
- Step 2
Meanwhile, heat 1 tablespoon of the oil in a large frying pan. Cook the fish for 2-3 mins each side or until just cooked through. Transfer to a plate.
- Step 3
Add dill, chilli, egg and 1 1/2 cups (105g) breadcrumbs to potato mixture. Stir to combine. Season. Use a fork to coarsely flake the fish. Stir into potato mixture. Shape 1/4 cup portions of mixture into 16 patties. Place remaining breadcrumbs in a shallow bowl. Roll patties in breadcrumbs. Transfer to a plate.
- Step 4
Heat half the remaining oil in a frying pan. Cook half patties for 3-4 mins each side or until golden and heated through. Repeat with remaining oil and patties.
- Step 5
Combine the sweet chilli sauce and lemon juice in a bowl. Season. Add the cucumber, onion and mint. Toss to combine. Combine the yoghurt and extra dill in a bowl. Serve the fish cakes with salad and yoghurt mixture.
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