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Ingredients
Fish cakes:
450 g skinless, boneless hake, cooked & flaked
400 g potato, boiled & mashed
1 small onion, grated
30 ml parsley, chopped
Salt & freshly ground black pepper to taste
Juice of half a lemon
1 egg, beaten
Cake flour for shaping
Oil for shallow frying
Yoghurt cucumber sauce:
Half a cucumber, coarsely grated
250 ml LANCEWOOD® Double Cream Plain Yoghurt
1 clove garlic, 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 LANCEWOOD® Double Cream Plain 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.