Golden Crusted Fish And Potato Cakes With Dill Yoghurt Recipes

FISH AND POTATO CAKES

Fish and Potato Cakes image

Make and share this Fish and Potato Cakes recipe from Food.com.

Provided by KylieLexis Mommy

Categories Lunch/Snacks

Time 40m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups of cooked white fish fillets
4 medium potatoes, boiled and mashed with
2 tablespoons light butter, &
2 tablespoons nonfat milk
1 tablespoon lemon juice
1 teaspoon parsley
1/4 teaspoon thyme
1/2 teaspoon onion powder
1/4 cup breadcrumbs
catsup, for topping

Steps:

Mix all ingredients together except for the breadcrumbs.
Shape the mixture into 6 patties.
Press each side of the patty into the breadcrumbs.
Bake at 350 for 20 minutes.
Enjoy!

GOLDEN CRUSTED FISH AND POTATO CAKES WITH DILL YOGHURT

Golden Crusted Fish and Potato Cakes With Dill Yoghurt image

These fishcakes are heavenly... for me they outweigh a good feed of steak any day. My husband came up with this recipe as I strived to make even a half decent fishcake. I LOVE THEM!! They are lovely and golden, and you don't have to use expensive fish either (we use the basic white fish here in New Zealand - Hoki, and they are just perfect). We hope you enjoy them as much as we do :o)

Provided by Meladjusted_Philoso

Categories < 30 Mins

Time 25m

Yield 12 Fishcakes, 4-5 serving(s)

Number Of Ingredients 10

Ingredients

500 g white fish (nothing with too strong flavour, can be pretty basic fish)
6 medium potatoes
approximately 1 1/2 cups instant mash dried potato flakes (or)
additional 1 cup potato flakes
2 -3 tablespoons parsley
1 -2 teaspoon salt (to taste)
1/2 teaspoon white pepper
light vegetable oil, to fry
200 ml plain yogurt
4 tablespoons dill (Fresh or Herb Paste in the tube)

Steps:

De-bone fish and dice into small cubes (about the size of your little finger tip).
Coarsely grate 4 potatoes and Finely grate 2 potatoes.Gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard).
Combine fish and potato with parsley, salt and pepper.
Add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes).
Roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
Place oil in a frying pan (skillet), on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil).
Once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (You may need to adjust the temperature from time to time to ensure they do not burn).
When finished, place on paper towels to absorb excess oil.
For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
Serve with rocket (arugula)/salad and your favourite dressing.

Nutrition Facts : Calories 278.9, Fat 2, SaturatedFat 1.2, Cholesterol 6.6, Sodium 625.4, Carbohydrate 58.6, Fiber 7.2, Sugar 4.9, Protein 8.3

DILL AND POTATO CAKES

Dill and Potato Cakes image

Make and share this Dill and Potato Cakes recipe from Food.com.

Provided by dicentra

Categories Potato

Time 35m

Yield 10 cakes

Number Of Ingredients 6

Ingredients

2 cups self rising flour
3 tablespoons butter
1 pinch salt
1 tablespoon finely chopped fresh dill
1 cup mashed potatoes
2 -3 tablespoons milk

Steps:

Preheat oven to 450. Grease a baking sheet.
Sift the flour into a bowl and add the butter, salt and dill.
Mix in the mashed potato and enough milk to make a soft, pliable dough.
Roll out the dough on a well floured surface until fairly thin.
Cut into circles with a 3-inch cutter.
Place the potato cakes on the baking sheet and bake for 20-25 minutes until risen and golden.

Nutrition Facts : Calories 138.4, Fat 3.9, SaturatedFat 2.4, Cholesterol 10, Sodium 422.5, Carbohydrate 22.4, Fiber 1, Sugar 0.4, Protein 3

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