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Lancewood Fish Cakes With Yoghurt Cucumber Sauce
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Lancewood Fish Cakes With Yoghurt Cucumber Sauce

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.

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