Zesty Fishcakes With Yoghurt & Dill Sauce
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
For the sauce
- 200grams low-fat Greek yoghurt
- 1tablespoons dill, finely chopped
- 1tablespoons Dijon mustard
- 500grams white potatoes, peeled weight, cut into large cubes
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 105grams skinless and boneless salmon, drained
- 100grams smoked salmon trimmings, chopped
- 4 spring onions, trimmed and finely chopped
- 2tablespoons dill, finely chopped
- 1tablespoons capers, drained and finely chopped
- 1 lemon, zest only
- 1 small egg, beaten
- 1tablespoons sunflower oil
- 2tablespoons butter (1 tbs for the mashed potatoes)
Description
Canned salmon is an easy and affordable way to get oily fish into your family’s diet. The herby sauce adds a piquant and creamy finishing touch.
Method
Step 1 of 4
Preheat the oven to 200°C. Place the potatoes in a large saucepan of cold, salted water and bring to the boil. Reduce to a simmer and cook, uncovered, for 15-20 minutes until the potatoes are soft. Drain well and return them to the hot pan. Mash the potatoes to a smooth consistency, without using any extra liquid - this will help the fish cakes hold together later. If they are difficult to mash alone, use a teaspoon or two of butter. Leave to cool.
Step 2 of 4
Place the cooled, mashed potato, fish, spring onions, dill, capers, lemon zest, and egg in a large bowl, season well, and mash together with the back of a fork, until well combined. Divide the mixture into 8 equal-sized balls, and press between your palms until they are smooth, with no cracks. Place the balls of fish cake mixture on a chopping board and pat them down on top, and around the edges, to make 8 evenly sized patties.
Step 3 of 4
Preheat the oil and butter in a large frying pan and fry 4 of the fishcakes for 2-3 minutes on each side, until they are well browned. Place the browned fishcakes on an oven tray and fry the remaining 4. Bake the browned fishcakes in the centre of the oven for 10 more minutes, until they are hot right through.
Step 4 of 4
For the sauce, combine all the ingredients in a bowl, season with salt and pepper, and mix well. Serve the fishcakes hot from the oven with the sauce on the side.
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