Chilli and dill fish cakes with cucumber salad

Recipes / Fish

Reduce the heat of these fiery fish cakes with a dollop of herbed yoghurt and a squeeze of fresh lemon.

Recipe «Chilli and dill fish cakes with cucumber salad» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 400g baby potatoes, unpeeled, 1/3 cup olive oil, 500g boneless firm white fish fillets, 1/4 cup dill, coarsely chopped, 1 long green chilli, seeded, finely chopped , 1 Coles Brand Australian Free Range Egg, lightly whisked, 2 1/2 cups breadcrumbs, 2 1/2 tbsp sweet chilli sauce , 1 1/2 tbsp lemon juice, 2 Lebanese cucumbers, cut into ribbons, 1/2 small red onion, thinly sliced, 1/3 cup mint leaves, 1/2 cup natural yoghurt, 1 tbsp dill, finely chopped, extra.

Ingredients:

  • 400g baby potatoes, unpeeled 
  • 1/3 cup olive oil 
  • 500g boneless firm white fish fillets 
  • 1/4 cup dill, coarsely chopped 
  • 1 long green chilli, seeded, finely chopped 
  • 1 Coles Brand Australian Free Range Egg, lightly whisked 
  • 2 1/2 cups breadcrumbs 
  • 2 1/2 tbsp sweet chilli sauce 
  • 1 1/2 tbsp lemon juice 
  • 2 Lebanese cucumbers, cut into ribbons 
  • 1/2 small red onion, thinly sliced 
  • 1/3 cup mint leaves 
  • 1/2 cup natural yoghurt 
  • 1 tbsp dill, finely chopped, extra 

Instructions

  1. Place potatoes in a saucepan. Cover with cold water and bring to the boil. Boil for 12-15 mins or until tender. Drain. Transfer to a large bowl. Coarsely mash.
  2. Meanwhile, heat 1 tablespoon of the oil in a large frying pan. Cook the fish for 2-3 mins each side or until just cooked through. Transfer to a plate.
  3. Add dill, chilli, egg and 1 1/2 cups (105g) breadcrumbs to potato mixture. Stir to combine. Season. Use a fork to coarsely flake the fish. Stir into potato mixture. Shape 1/4 cup portions of mixture into 16 patties. Place remaining breadcrumbs in a shallow bowl. Roll patties in breadcrumbs. Transfer to a plate.
  4. Heat half the remaining oil in a frying pan. Cook half patties for 3-4 mins each side or until golden and heated through. Repeat with remaining oil and patties.
  5. Combine the sweet chilli sauce and lemon juice in a bowl. Season. Add the cucumber, onion and mint. Toss to combine. Combine the yoghurt and extra dill in a bowl. Serve the fish cakes with salad and yoghurt mixture.