These chilli and dill fish cakes served with a delightful cucumber salad is not to be missed. Packed with spicy and fresh flavours, try it for yourself to see how good they are.
Serves44
Cook time35 mins35 minutes
Prep time10 mins10 minutes
Ingredients
400g baby potatoes, unpeeled
1/3 cup (80ml) olive oil
500g boneless firm white fish fillets
1/4 cup coarsely chopped dill
1 long green chilli, seeded, finely chopped
1 Coles Australian Free Range Egg, lightly whisked
2 1/2 cups (175g) breadcrumbs (made from day-old bread)
2 1/2 tbs sweet chilli sauce
1 1/2 tbs lemon juice
2 Lebanese cucumbers, cut into ribbons
1/2 red onion, thinly sliced
1/3 cup mint leaves
1/2 cup (140g) natural yoghurt
1 tbs finely chopped dill, extra
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place potatoes in a saucepan. Cover with cold water and bring to the boil. Boil for 12-15 mins or until tender. Drain. Transfer to a large bowl. Coarsely mash.
Step 2
Meanwhile, heat 1 tbs of the oil in a large frying pan. Cook the fish for 2-3 mins each side or until just cooked through. Transfer to a plate.
Step 3
Add dill, chilli, egg and 1½ cups (105g) breadcrumbs to potato mixture. Stir to combine. Season. Use a fork to coarsely flake the fish. Stir into potato mixture. Shape ¼ cup portions of mixture into 16 patties. Place remaining breadcrumbs in a shallow bowl. Roll patties in breadcrumbs. Transfer to a plate.
Step 4
Heat half the remaining oil in a frying pan. Cook half patties for 3-4 mins each side or until golden and heated through. Repeat with remaining oil and patties.
Step 5
Combine the sweet chilli sauce and lemon juice in a bowl. Season. Add the cucumber, onion and mint. Toss to combine. Combine the yoghurt and extra dill in a bowl. Serve the fish cakes with salad and yoghurt mixture.
1 Coles Australian Free Range Egg, lightly whisked
2 1/2 cups (175g) breadcrumbs (made from day-old bread)
2 1/2 tbs sweet chilli sauce
1 1/2 tbs lemon juice
2 Lebanese cucumbers, cut into ribbons
1/2 red onion, thinly sliced
1/3 cup mint leaves
1/2 cup (140g) natural yoghurt
1 tbs finely chopped dill, extra
Description
These chilli and dill fish cakes served with a delightful cucumber salad is not to be missed. Packed with spicy and fresh flavours, try it for yourself to see how good they are.
Method
Step 1
Place potatoes in a saucepan. Cover with cold water and bring to the boil. Boil for 12-15 mins or until tender. Drain. Transfer to a large bowl. Coarsely mash.
Step 2
Meanwhile, heat 1 tbs of the oil in a large frying pan. Cook the fish for 2-3 mins each side or until just cooked through. Transfer to a plate.
Step 3
Add dill, chilli, egg and 1½ cups (105g) breadcrumbs to potato mixture. Stir to combine. Season. Use a fork to coarsely flake the fish. Stir into potato mixture. Shape ¼ cup portions of mixture into 16 patties. Place remaining breadcrumbs in a shallow bowl. Roll patties in breadcrumbs. Transfer to a plate.
Step 4
Heat half the remaining oil in a frying pan. Cook half patties for 3-4 mins each side or until golden and heated through. Repeat with remaining oil and patties.
Step 5
Combine the sweet chilli sauce and lemon juice in a bowl. Season. Add the cucumber, onion and mint. Toss to combine. Combine the yoghurt and extra dill in a bowl. Serve the fish cakes with salad and yoghurt mixture.
