Fish Cakes with Cucumber & Yoghurt Salad

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Published

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

  1. Fish Cakes- Chop fish into small pieces, add breadcrumbs, garlic, onion, curry powder, eggs, lemon rind, lemon juice, cooked peas, salt and pepper.
  2. Mix and refrigerate for an hour.
  3. Scoop out to form patties and toss into flour.
  4. Place patties in hot oiled pan and pan fry for about 3 mins on each side.
  5. 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.