Smoked Fish Cakes with Yoghurt Sauce

16 Ingredients

Number of servings

4

15grams butter, melted
400grams smoked cod fillets
2tablespoons milk
1 Lebanese cucumber
2tablespoons parsley, chopped
4 green shallots, finely chopped
500grams mashing potatoes, peeled and coarsley chopped
1 lemon, cut into wedges (to serve)
1/2 cup Greek style yoghurt
1 pinch black pepper, freshly ground
2tablespoons olive oil Spanish mellow (for pan frying)
1 egg
2tablespoons lemon juice
1/4 cup frozen baby peas
2 cup dry breadcrumbs
1 pinch sea salt ground (to taste)

Nutrition per serving

31% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Trim thin tail ends from cod fillets (the tails won’t take as long to cook so it’s best to remove them earlier during the cooking process). Bring a frying pan of water to the boil. Add fish pieces, reduce heat and simmer for 10 minutes, removing the tail pieces after 6 minutes. Transfer fish to a plate and set aside to cool.

Step 2 of 5

Meanwhile, steam potatoes until tender. Drain well and roughly mash. Stir in butter and set aside to cool.

Step 3 of 5

Remove skin and bones from fish and flake. Add fish, shallots, peas and parsley to potatoes. Season with salt and pepper. Divide mixture into eight equal portions and form into thick patties.

Step 4 of 5

Beat egg and milk together in a bowl. Spread breadcrumbs out on a plate. Dip patties in egg mixture and then roll in the breadcrumbs, pressing firmly to evenly coat. Heat oil in a non-stick frying pan and fry the fish cakes over a medium heat for 4–5 minutes each side or until golden brown, adding more oil if necessary.

Step 5 of 5

To make sauce, half cucumber lengthways and scoop out seeds. Roughly chop and place into a bowl. Add lemon juice and yoghurt. Season to taste. Serve fish cakes with yoghurt sauce and lemon.