fish cakes with greek style tartare sauce
ingredients
11
count
nutrition
163
calories
total time
20
mins
serves
6
servings
method
ingredients
ingredients
- 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
- Salt and pepper
- Juice and zest of 1 lemon
- 3-4 gherkins/dill pickles
- 100g Glenisk Organic Greek Style Natural Yogurt
- 1 tsp Capers
method
- Mix fish with egg, mashed potato if using or half the breadcrumbs, the herbs, lemon zest and seasoning.
- Divide into six, form into cakes and set aside in the fridge to firm up.
- 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.
- Shallow frying in sunflower oil for 3-4 minutes each side also suitable method.
- Serve with a little salad and tartare sauce.
Tartare Sauce
- 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
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