Fish Cakes with Yogurt Lemon Sauce

Name: Fish Cakes with Yogurt Lemon Sauce
Yield: 6 servings
Ingredients: 750 g White fish fillet, cooked; 500 g Potato, cooked; 2 Egg; 80 g Breadcrumbs; 80 g Spring onion; 15 g Parsley; 20 ml Lemon juice; 1 Lemon, zest; Salt, to taste; Black pepper, to taste; 15 ml Olive oil; 250 g Yogurt, thick; 20 ml Lemon juice; 10 ml Mustard, Dijon; 10 g Parsley; Salt, to taste; Black pepper, to taste

Homemade baked fish cakes with flaky white fish, potato and fresh herbs, served with a simple yogurt lemon sauce. A practical way to turn cooked fish and potatoes into another meal.

Serves 6

Ingredients

Fish cakes

750 gWhite fish fillet, cooked
500 gPotato, cooked
2Egg
80 gBreadcrumbs
80 gSpring onion
15 gParsley
20 mlLemon juice
1Lemon, zest
Salt, to taste
Black pepper, to taste
15 mlOlive oil

Yogurt lemon sauce

250 gYogurt, thick
20 mlLemon juice
10 mlMustard, Dijon
10 gParsley
Salt, to taste
Black pepper, to taste

Equipment

Mixing bowl

Method

Preheat the oven to 200°C and line a large baking tray with baking paper.
Flake the cooked fish into a large bowl, checking carefully for any bones. Add the cooked potatoes and crush them roughly, leaving some texture rather than making a completely smooth mash.
Add the eggs, breadcrumbs, sliced spring onion, chopped parsley, lemon juice, lemon zest, salt and black pepper. Mix gently until the mixture holds together while keeping visible flakes of fish.
Divide the mixture into approximately 12 portions and shape into slightly flattened cakes. Arrange them on the prepared tray and lightly brush or drizzle with the olive oil.
Bake until the fish cakes are heated through, firm and lightly golden on the outside, turning carefully during baking if needed for even browning.
Meanwhile, mix the yogurt, lemon juice, Dijon mustard and parsley. Season with salt and black pepper.
Serve the fish cakes warm with the yogurt lemon sauce alongside.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.