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fish cakes with greek style tartare sauce







total time






method ingredients
  1. 200g chopped mixed fish such as salmon / trout / whiting / haddock / cod / fresh or frozen (defrosted) prawns / smoked haddock / smoked coley
  2. 1 egg
  3. 100g breadcrumbs or 50g leftover mashed potato
  4. Handful chopped fresh parsley
  5. Salt and pepper
  6. Juice and zest of 1 lemon
  7. 3-4 gherkins/dill pickles
  8. 100g Glenisk Organic Greek Style Natural Yogurt
  9. 1 tsp Capers
  • 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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