Prep 10 mins
Cook 15 mins
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)
- 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
- 200 ml plain yogurt
- 59.16 ml dill (Fresh or Herb Paste in the tube)
- De-bone fish and dice into small cubes (about the size of your little finger tip).
- 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).
- Combine fish and potato with parsley, salt and pepper.
- 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).
- Roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
- 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).
- 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).
- When finished, place on paper towels to absorb excess oil.
- For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
- Serve with rocket (arugula)/salad and your favourite dressing.