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Chilli and dill fish cakes with cucumber salad

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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.

  • Serves4
  • Cook time35 minutes
  • Prep time10 minutes
Chilli and dill fish cakes with cucumber salad

Ingredients

  • 400g baby potatoes, unpeeled
  • ⅓ cup (80ml) olive oil
  • 500g boneless firm white fish fillets
  • ¼ cup coarsely chopped dill
  • 1 long green chilli, seeded, finely chopped
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 2½ cups (175g) breadcrumbs (made from day-old bread)
  • 2½ tbs sweet chilli sauce
  • 1½ tbs lemon juice
  • 2 Lebanese cucumbers, cut into ribbons
  • ½ small red onion, thinly sliced
  • ⅓ cup mint leaves
  • ½ cup (140g) natural yoghurt
  • 1 tbs finely chopped dill, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

    Chilli and dill fish cakes with cucumber salad

    Chilli and dill fish cakes with cucumber salad
    • Serves4
    • Cook time35 minutes
    • Prep time10 minutes
    Ingredients
    • 400g baby potatoes, unpeeled
    • ⅓ cup (80ml) olive oil
    • 500g boneless firm white fish fillets
    • ¼ cup coarsely chopped dill
    • 1 long green chilli, seeded, finely chopped
    • 1 Coles Australian Free Range Egg, lightly whisked
    • 2½ cups (175g) breadcrumbs (made from day-old bread)
    • 2½ tbs sweet chilli sauce
    • 1½ tbs lemon juice
    • 2 Lebanese cucumbers, cut into ribbons
    • ½ small red onion, thinly sliced
    • ⅓ cup mint leaves
    • ½ 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
      1. 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.
      2. 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.
      3. 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.
      4. 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.
      5. 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.