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    You are in: Home / Recipes / Golden Crusted Fish and Potato Cakes With Dill Yoghurt Recipe
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    Golden Crusted Fish and Potato Cakes With Dill Yoghurt

    1/1 Photo of Golden Crusted Fish and Potato Cakes With Dill Yoghurt

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Meladjusted_Philosophy's Note:

    These fishcakes are heavenly... for me they outweigh a good feed of steak any day. My husband came up with this recipe as I strived to make even a half decent fishcake. I LOVE THEM!! They are lovely and golden, and you don't have to use expensive fish either (we use the basic white fish here in New Zealand - Hoki, and they are just perfect). We hope you enjoy them as much as we do :o)

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    Serves: 4-5



    Units: US | Metric

    Fish Cakes

    • 500 g white fish (nothing with too strong flavour, can be pretty basic fish)
    • 6 medium potatoes
    • approximately 1 1/2 cups instant mash dried potato flakes (or)
    • additional 1 cup potato flakes
    • 29.58-44.37 ml parsley
    • 4.92-9.85 ml salt (to taste)
    • 2.46 ml white pepper
    • light vegetable oil, to fry

    Dill Yoghurt


    1. 1
      De-bone fish and dice into small cubes (about the size of your little finger tip).
    2. 2
      Coarsely grate 4 potatoes and Finely grate 2 potatoes.Gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard).
    3. 3
      Combine fish and potato with parsley, salt and pepper.
    4. 4
      Add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes).
    5. 5
      Roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
    6. 6
      Place oil in a frying pan (skillet), on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil).
    7. 7
      Once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (You may need to adjust the temperature from time to time to ensure they do not burn).
    8. 8
      When finished, place on paper towels to absorb excess oil.
    9. 9
      For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
    10. 10
      Serve with rocket (arugula)/salad and your favourite dressing.

    Ratings & Reviews:


    Nutritional Facts for Golden Crusted Fish and Potato Cakes With Dill Yoghurt

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 278.9
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 1.1 g
    Cholesterol 6.6 mg
    Sodium 625.4 mg
    Total Carbohydrate 58.5 g
    Dietary Fiber 7.1 g
    Sugars 4.8 g
    Protein 8.3 g

    The following items or measurements are not included:


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