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Photo of Lemon and dill fish cakes by WW

Lemon and dill fish cakes

Total Time
1 hr 15 min
20 min
25 min
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.



500 g, cut into 3cm pieces

Skinless white fish, raw

400 g, skinless, firm fish, finely chopped

Panko breadcrumbs

40 g


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)


1 baby, thinly sliced

Cherry tomatoes

250 g, halved

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)


  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.


TIP: An all-round potato, such as desiree, is best for fish cakes. Don't overcook the potato, as this will make the fish cakes soft. You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, barramundi or flathead.