Golden Crusted Fish And Potato Cakes With Dill Yoghurt Recipes

GOLDEN CRUSTED FISH AND POTATO CAKES WITH DILL YOGHURT

Golden Crusted Fish and Potato Cakes With Dill Yoghurt image

These fishcakes are heavenly... for me they outweigh a good feed of steak any day. My husband came up with this recipe as I strived to make even a half decent fishcake. I LOVE THEM!! They are lovely and golden, and you don't have to use expensive fish either (we use the basic white fish here in New Zealand - Hoki, and they are just perfect). We hope you enjoy them as much as we do :o)

Provided by Meladjusted_Philoso

Categories < 30 Mins

Time 25m

Yield 12 Fishcakes, 4-5 serving(s)

Number Of Ingredients 10

Ingredients

500 g white fish (nothing with too strong flavour, can be pretty basic fish)
6 medium potatoes
approximately 1 1/2 cups instant mash dried potato flakes (or)
additional 1 cup potato flakes
2 -3 tablespoons parsley
1 -2 teaspoon salt (to taste)
1/2 teaspoon white pepper
light vegetable oil, to fry
200 ml plain yogurt
4 tablespoons dill (Fresh or Herb Paste in the tube)

Steps:

De-bone fish and dice into small cubes (about the size of your little finger tip).
Coarsely grate 4 potatoes and Finely grate 2 potatoes.Gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard).
Combine fish and potato with parsley, salt and pepper.
Add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes).
Roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
Place oil in a frying pan (skillet), on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil).
Once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (You may need to adjust the temperature from time to time to ensure they do not burn).
When finished, place on paper towels to absorb excess oil.
For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
Serve with rocket (arugula)/salad and your favourite dressing.

Nutrition Facts : Calories 278.9, Fat 2, SaturatedFat 1.2, Cholesterol 6.6, Sodium 625.4, Carbohydrate 58.6, Fiber 7.2, Sugar 4.9, Protein 8.3

YOGURT & SPICE CRUSTED ROAST POTATOES

Yogurt & spice crusted roast potatoes image

A superhealthy side dish which goes especially well with Indian mains

Provided by Deena Kakaya

Categories Dinner, Side dish

Time 40m

Number Of Ingredients 8

Ingredients

500g baking potatoes , quartered
250g natural set yogurt
1 large green or red chilli , finely chopped
small piece ginger , grated
1 garlic clove , crushed
1 tbsp olive oil
1 ½ tbsp gram or plain flour
1 tsp each ground coriander and ground cumin

Steps:

Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.

Nutrition Facts : Calories 360 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.22 milligram of sodium

FISH AND POTATO CAKES

Fish and Potato Cakes image

Make and share this Fish and Potato Cakes recipe from Food.com.

Provided by KylieLexis Mommy

Categories Lunch/Snacks

Time 40m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups of cooked white fish fillets
4 medium potatoes, boiled and mashed with
2 tablespoons light butter, &
2 tablespoons nonfat milk
1 tablespoon lemon juice
1 teaspoon parsley
1/4 teaspoon thyme
1/2 teaspoon onion powder
1/4 cup breadcrumbs
catsup, for topping

Steps:

Mix all ingredients together except for the breadcrumbs.
Shape the mixture into 6 patties.
Press each side of the patty into the breadcrumbs.
Bake at 350 for 20 minutes.
Enjoy!

PANKO CRUSTED MASHED POTATO CAKES

Panko Crusted Mashed Potato Cakes image

Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 8

Number Of Ingredients 7

Ingredients

2 cups chilled mashed potatoes
2 eggs, slightly beaten, (separate bowls)
2 tablespoons chopped onion
½ tablespoon black pepper
½ cup flour for dredging
1 cup Kikkoman Panko Bread Crumbs
3 tablespoons vegetable oil for pan frying

Steps:

In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 22.3 g, Cholesterol 46.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 40.4 mg, Sugar 0.6 g

POTATO & DILL PANCAKES WITH GRAVADLAX

Potato & dill pancakes with gravadlax image

A lazy brunch of fluffy, blini-style potato cakes topped with a Scandinavian-inspired smoked fish salad

Provided by Lucy Netherton

Categories Breakfast, Brunch

Time 1h35m

Number Of Ingredients 13

Ingredients

1 medium potato (about 250g/10oz), left whole, unpeeled
140g/ 5oz plain flour
2 eggs
1 tbsp baking powder
oil , for frying
1 tbsp chopped dill
200ml/ 7fl oz milk
½ cucumber , sliced
1 small red onion , thinly sliced
1 tsp poppy seed
pinch caster sugar
1 tbsp chopped dill , plus extra to serve
2 x 145g packs gravadlax

Steps:

Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on - you'll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.
Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.

Nutrition Facts : Calories 288 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 3.6 milligram of sodium

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