Herby fish cakes with yoghurt

Locally sourced and a treat for the senses, our herby fish cakes are ready in 45 minutes! Grab your ingredients at Spinneys
Herby Fish Cakes
ITP Images
Herby Fish Cakes
November 19, 2018
Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 4


PHOTO BY Efraim Evidor
RECIPE BY Mart Leisegang
FOOD STYLING BY Mart Leisegang

INGREDIENTS

600g potatoes, peeled and cut into large chunks
400g fresh local hammour
1 tbsp olive oil
2 tbsp butter
2 cream
Zest of 1 lemon
1 small shallot, finely chopped
2 tbsp spinneysFOOD Fresh Dill, roughly chopped
2 tbsp spinneysFOOD Fresh Parsley, roughly chopped
spinneysFOOD Salt, as needed
spinneysFOOD Black Pepper, as needed
250ml spinneysFOOD All-Purpose Flour
250g panko bread crumbs
4 tbsp olive oil
150ml plain yoghurt
100ml double cream
1 tbsp whole grain mustard
Lemon wedges, to garnish
spinneysFOOD Micro Greens, to garnish

METHOD

  • 1

    Boil the potatoes in salted water until soft

  • 2

    In the meantime cook the hammour in large pan until it breaks into flakes. Season with salt and pepper. Break into large flakes and set aside

  • 3

    Drain and mash the potatoes with the butter, cream, one of the eggs, lemon zest, dill, parsley and fish. Season with salt and pepper

  • 4

    Shape the fish cakes into 10-12 same-size cakes and refrigerate for approximately 30 minutes

  • 5

    Prepare 3 bowls: one with egg wash, one with flour and one with bread crumbs. Dip the cakes into the flour followed by the egg wash and finally the bread crumbs

  • 6

    Heat the olive oil and fry the fish cakes for 3-4 minutes allowing them to brown on each side

  • 7

    To make the yoghurt dip, combine the yoghurt, double cream, mustard and season with salt and pepper

  • 8

    Serve the cakes alongside the dip and garnish with lemon wedges and micro greens

NOTES

Spinneys has teamed up with home-grown company Fish Farm to bring you fresh and sustainable hammour.

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