March 30, 2026

Fish Cakes With Yoghurt Cucumber Sauce

Serves:

Cooking Time:

< 15 min

Ingredients:

Fish cakes:
450 g skinless boneless hake fillets, cooked and flaked
400 g potato
boiled & mashed
1 small onion, grated
30 ml fresh parsley, chopped
salt & freshly ground black pepper to taste
1 lemon, juice of half the lemon
1 egg(s), beaten
cake flour for shaping
oil for shallow frying

Yoghurt cucumber sauce:
1 cucumber, half the cucumber coarsely grated
250 ml LANCEWOOD® Double Cream Plain Yoghurt
1 garlic clove(s), crushed
salt & freshly ground black pepper to taste

Method

Fish cakes:

Mix the hake, potato, onion, parsley, seasoning, lemon juice and egg together. Leave to cool.
Shape into balls. Flatten, dust with flour and shape into fishcakes.
Refrigerate for 1 hour. Shallow fry for 2 – 3 minutes on each side until golden.

Yoghurt cucumber sauce: Drain the cucumber well. Add the yoghurt, garlic and seasoning and mix together.

To serve: Serve the fish cakes with yoghurt cucumber sauce and sliced lemon.

HINTS & TIPS: Use canned salmon or tuna instead of hake.