Golden Crusted Fish and Potato Cakes With Dill Yoghurt

READY IN: 25mins


  • 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
  • 2 -3
    tablespoons parsley
  • 1 -2
    teaspoon salt (to taste)
  • 12
    teaspoon white pepper
  • light vegetable oil, to fry
  • Dill Yoghurt
  • 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.