Lemon and dill fish cakes
5
Points®
Total Time
1 hr 15 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
Lemon and dill pair with fish like peas in a pod! When cooking the potato, don’t overcook as this will make your fish cakes too soft and will not keep their shape.
Ingredients
Potato(es)
500 g, cut into 3cm pieces
Skinless white fish, raw
400 g, skinless, firm fish, finely chopped
Panko breadcrumbs
40 g
Egg(s)
1 medium, lightly beaten
Green shallot(s)
4 individual, thinly sliced
Capers, rinsed, drained
1 tbs, chopped
Fresh dill
2 tbs, finely chopped
Fresh lemon rind
2 tsp, finely grated
Plain flour
2 tbs
Olive oil
1 tbs
Baby spinach
3 cup(s), (90g)
Fennel
1 baby, thinly sliced
Cherry tomatoes
250 g, halved
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)