Chilli and dill fish cakes with cucumber salad

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Chilli and dill fish cakes with cucumber salad

(2) Rate it

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings
  • Capable cooks

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

Featured in
Easy dinner recipes, Summer salad recipes

Ingredients

  • 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

Method

  • 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.

  • Low carb
  • Lower gi

Nutrition

  • 2389 kj

    Energy

  • 24g

    Fat Total

  • 5g

    Saturated Fat

  • 6g

    Fibre

  • 36g

    Protein

  • 605mg

    Sodium

  • 19g

    Carbs (sugar)

  • 50g

    Carbs (total)

All nutrition values are per serve
  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au

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