Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Oops! Please enter text in the search bar
Register Log In
Lancewood Fish Cakes With Yoghurt Cucumber Sauce
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
4

Share this Recipe

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.

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}