Fish Cakes with Cucumber & Yoghurt Salad
Contributed By sea2door
Published Sep 27, 2017
Ingredients
-
Fish
Cakes
-
500
gms
fish fillets
-
1
cup
soft breadcrumbs
-
1
clove
garlic, crushed
-
1
onion, chopped
-
1
tsp
curry powder
-
2
eggs
-
1/2
lemon, rind and juice
-
1
cup
cooked peas
-
salt
and
pepper
-
flour
for
coating
-
vegetable
oil
-
Cucumber
Salad
-
1
medium
cucumber
-
1
tsp
dill
-
2
tblsp
chives, chopped
-
1 1/2
cups
plain yoghurt
Preparation
- Fish
Cakes-
Chop fish into small pieces, add breadcrumbs, garlic, onion, curry
powder, eggs, lemon rind, lemon juice, cooked peas, salt and pepper.
- Mix and refrigerate for an hour.
- Scoop out to form patties and toss into flour.
- Place patties in hot oiled pan and pan fry for about 3 mins on each side.
- Salad-
Peel cucumber and chop into 1cm cubes. Mix gently with dill seeds,
chives and yoghurt, then serve with hot fish cakes and a green salad.