Golden Crusted Fish And Potato Cakes With Dill Yoghurt Recipes

Steps:

• De-bone fish and dice into small cubes (about the size of your little finger tip).
• Coarsely grate 4 potatoes and Finely grate 2 potatoes.Gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard).
• Combine fish and potato with parsley, salt and pepper.
• Add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes).
• Roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
• Place oil in a frying pan (skillet), on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil).
• Once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (You may need to adjust the temperature from time to time to ensure they do not burn).
• When finished, place on paper towels to absorb excess oil.
• For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
• Serve with rocket (arugula)/salad and your favourite dressing.

Steps:

• Mix all ingredients together except for the breadcrumbs.
• Shape the mixture into 6 patties.
• Press each side of the patty into the breadcrumbs.
• Bake at 350 for 20 minutes.
• Enjoy!

Steps:

• Coarsely chop and boil two medium Yukon Gold potatoes until tender. Drain and mash the potatoes. Add two cans of drained and chopped sardines, one cup of chopped spring onions, a quarter-bunch of chopped fresh dill, two tablespoons of flour, two crushed garlic cloves, two tablespoons of grated lemon peel, and one cup of panko breadcrumbs. Season with salt and pepper, then mix in one beaten egg. Shape the mixture into 6 (3-inch) cakes. Coat with panko breadcrumbs. In a nonstick frying pan, add two tablespoons of olive oil and sauté the fish cakes about three at a time, turning them over until they're golden brown and crispy.

Steps:

• Preheat oven to 200c.
• Bring a pan of water to the boil add the potato slices, return to the boil and and parboil for 3 minutes.
• Melt a third of the butter in a seperate pan over medium high heat; add the leeks and saffron, season with salt and pepper. Cover and sweat the leaks over medium heat for 10 minutes or until soft, add the lemon juice and set aside.
• Meanwhile, grease an ovenproof dish with some of the butter. Season the fish and potatoes with salt and pepper.
• Place half the potatoes in the greased dish, then half the fish, all the leeks, another layer of fish and lastly the rest of the potatoes overlapped across the top.
• Sprinkle over water or stock, cover with foil and bake for 15 minutes.
• Meanwhile process bread, garlic, parsley and zest until mixture resembles medium-fine crumbs.
• Remove foil from fish dish top with breadcrumb mix, dot with remaining butter.
• Return to oven uncovered and bake for 12 to 15 minutes or until crumbs are golden brown.
• Serve pie with vegetables or simple green or tomato salad.