Chilli and dill fish cakes with cucumber salad

Reduce the heat of these fiery fish cakes with a dollop of herbed yoghurt and a squeeze of fresh lemon.

• 400g baby potatoes, unpeeled
• 1/3 cup (80ml) olive oil
• 500g boneless firm white fish fillets
• 1/4 cup dill, coarsely chopped
• 1 long green chilli, seeded, finely chopped
• 1 Coles Brand Australian Free Range Egg, lightly whisked
• 2 1/2 cups (175g) breadcrumbs (made from day-old bread)
• 2 1/2 tablespoons sweet chilli sauce
• 1 1/2 tablespoons lemon juice
• 2 Lebanese cucumbers, cut into ribbons
• 1/2 small red onion, thinly sliced
• 1/3 cup mint leaves
• 1/2 cup (140g) natural yoghurt
• 1 tablespoon dill, finely chopped, extra

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.

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.