Fish Cakes with Greek Style Tartare Sauce

Fish Cakes with Greek Style Tartare Sauce

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
  • Salt and pepper
  • Juice and zest of 1 lemon
  • 3-4 gherkins/dill pickles
  • 100g Glenisk Greek 0% Fat Natural Yogurt
  • 1 tsp Capers

From Glenisk

Natural 0% Fat Irish Strained Protein Yogurt Big Pot Where to Buy

Nutritional Information (per serving)

Fish Cakes with Greek Style Tartare Sauce


  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.
  4. Shallow frying in sunflower oil for 3-4 minutes each side also suitable method.
  5. Serve with a little salad and 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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