Fish Cakes with Yogurt Tartare

Fish Cakes with Yogurt Tartare

By Glenisk


11 Count


163 Calories

Total Time

20 Mins


6 Servings


200g chopped mixed fish such as salmon / trout / whiting / haddock / cod / fresh or frozen (defrosted) prawns / smoked haddock / smoked coley

1 egg

100g breadcrumbs or 50g leftover mashed potato

Handful chopped fresh parsley

Juice and zest of 1 lemon

Salt and pepper

3-4 gherkins/dill pickles

100g Glenisk Greek 0% Fat Natural Yogurt

1 tsp capers

From Glenisk

Organic Bio Fat Free Natural Yogurt Where to Buy

Nutritional Information (per serving)

Fish Cakes with Yogurt Tartare


  1. Mix fish with egg, mashed potato if using or half the breadcrumbs, the herbs, lemon zest and seasoning.
  2. Divide into six, form into cakes and set aside in the fridge to  firm up.
  3. When ready to cook, roll the fish cakes in the remaining breadcrumbs and either bake in a hot oven (180°C) for 15-20 mins, or cook on a BBQ for 4-5 mins each side placing a square of tin foil under each one to prevent breaking up on the rack. Can also shallow fry in sunflower oil for 3-4 minutes each side if desired.

To make the Tartare Sauce;

  1. Chop 3-4 small gherkins or dill pickles finely and add to the natural yogurt with 1 tsp capers, a squeeze of lemon juice and salt and pepper.
Glenisk family portrait


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