Dinner
Salmon and Cod Fish Cakes with Dill Yogurt
4 servings · 45 minutes
471calories
44 gprotein
29 gcarbs
20 gfat
Per serving
Ingredients
For 4 servings
- 400 g salmon fillet, skinless
- 300 g cod fillet
- 1 egg
- 30 g oat flakes (3 tablespoons)
- 30 g spring onion (2 stalks)
- 10 g mustard (1 teaspoon)
- 10 g fresh dill (1 bunch)
- 40 g lemon (1 piece), zest and juice
- 10 g oil (1 tablespoon)
- 200 g Greek yogurt, 0%
- 1 clove garlic
- 400 g new potatoes (small)
- 300 g cucumber (1 piece)
- Salt, pepper
Instructions
- Cut the fish with a sharp knife into small cubes of about half a centimeter. You can also use a food processor, but only with a few short pulses, as grinding it too finely will make the cake dense and rubbery.
- Place in a bowl and add the egg, oat flakes, thinly sliced spring onion, mustard, half of the dill finely chopped, the grated lemon zest, a teaspoon of salt and pepper. Mix together and refrigerate for 15 minutes. It holds together better when cold and won't fall apart during baking.
- Meanwhile, put the potatoes on to cook in salted water and cook for 15–20 minutes until easily pierced with a fork.
- With wet hands, form 8 flat cakes of about 2 cm thick from the fish mixture.
- Heat the oil in a non-stick pan over medium heat and fry the cakes for 3–4 minutes on each side until golden brown and cooked through in the middle. Only flip them once the bottom is browned, otherwise they'll stick.
- Dill yogurt: mix the remaining finely chopped dill into the yogurt, half of the lemon juice, grate garlic into it and season with salt. Slice the cucumber thinly, salt it and drizzle with the remaining lemon juice.
- Serve the cakes with the potatoes, cucumber and dill yogurt.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
