Saturday, December 3, 2016

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.

Chilli and dill fish cakes with cucumber salad
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.

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