Lemon and dill fish cakes
3
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Lemon and dill pair with fish like peas in a pod! When cooking the potato, don’t overcook as this will make your fish cakes too soft and will not keep their shape.
Ingredients
Potato(es)
500 g, cut into 3cm pieces
Skinless white fish, raw
400 g, skinless, firm fish, finely chopped
Panko breadcrumbs
40 g
Egg(s)
1 medium, lightly beaten
Green shallot(s)
4 individual, thinly sliced
Capers, rinsed, drained
1 tbs, chopped
Fresh dill
2 tbs, finely chopped
Fresh lemon rind
2 tsp, finely grated
Plain flour
2 tbs
Olive oil
1 tbs
Baby spinach
3 cup(s), (90g)
Fennel
1 baby, thinly sliced
Cherry tomatoes
250 g, halved
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Instructions
1
Boil, steam or microwave potatoes until tender. Drain. Mash in a large bowl until smooth. Add fish, breadcrumbs, egg, shallots, capers, dill and rind. Season with pepper. Mix well to combine. Shape mixture into eight 2cm-thick patties, flattening slightly. Place on a plate. Cover and refrigerate for 30 minutes.
2
Place flour on a plate. Coat each patty in flour, shaking off excess. Heat oil in a large non-stick frying pan over medium-high heat. Add fish cakes and cook for 3 minutes each side or until golden and heated through.
3
Meanwhile, place spinach, fennel and tomatoes in a medium bowl. Toss gently to combine. Serve fish cakes with salad and yoghurt.
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