Golden Crusted Fish and Potato Cakes With Dill Yoghurt
photo by Meladjusted_Philoso
- Ready In:
- 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
- 2 -3 tablespoons parsley
- 1 -2 teaspoon salt (to taste)
- 1⁄2 teaspoon white pepper
- light vegetable oil, to fry
- 200 ml plain yogurt
- 4 tablespoons 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.
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RECIPE SUBMITTED BY
My husband (Phil) and I (Mel) live in Auckland, New Zealand, and are passionate about home-made, gourmet meals on a budget. When we first met, Phil used to do all the cooking. Now we are both budding "chefs" :o) I am a primary school teacher, and my husband works for the tech team at vodafone. We love food, wine, walks, family time, and good conversation.