Chilli and dill fish cakes with cucumber salad
Discover the perfect balance of heat and freshness with our Chilli and Dill Fish Cakes paired with a crisp Cucumber Salad. This flavorful recipe features tender white fish, zesty dill, and spicy red chili peppers, combined with creamy mashed potatoes and crunchy bread crumbs. Served alongside a refreshing cucumber and red onion salad dressed in Greek yogurt and spearmint, this dish is sure to delight your taste buds. Easy to prepare and perfect for any occasion!
- 23 May 2024
- Cook time 35 min
- Prep time 10 min
- 4 Servings
- 13 Ingredients
Add a burst of flavor to your dinner table with these Chilli and Dill Fish Cakes served alongside a refreshing Cucumber Salad. This delightful dish is a perfect blend of zesty, spicy, and fresh ingredients, making it ideal for a satisfying and nutritious meal. It’s a great way to enjoy fish in a new, exciting way.
Ingredients:
Instructions:
- Peel and chop the potatoes into small chunks.
- Add them to a pot of salted water and bring to a boil.
- Cook until tender, about 10-15 minutes. Drain and mash the potatoes. Set aside to cool.
- While the potatoes are cooking, preheat your oven to 180°C (350°F).
- Place the white fish on a baking tray lined with parchment paper.
- Drizzle with a little olive oil and season with salt and pepper.
- Bake for 15 minutes or until the fish is cooked through and flakes easily.
- Let the fish cool slightly, then flake into pieces with a fork.
- In a large mixing bowl, combine the mashed potatoes, flaked fish, chopped dill, and finely chopped chili peppers.
- Add the egg, salsa sauce, and lemon juice. Mix well to combine.
- Divide the mixture into equal portions and shape each portion into a patty.
- Coat each patty with bread crumbs, pressing gently to adhere.
- Heat the remaining olive oil in a large skillet over medium heat.
- Add the fish cakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Remove to a paper towel-lined plate to drain any excess oil.
- In a large bowl, combine the thinly sliced cucumbers, red onion, and chopped spearmint.
- Add the Greek yogurt and mix until evenly coated.
- Season with salt and pepper to taste.
- Serve the fish cakes warm, with a generous portion of cucumber salad on the side.
- Garnish with extra dill and a wedge of lemon, if desired.
Tips:
- Be sure to thoroughly cook the potatoes until they are tender enough to mash smoothly.
- Use fresh dill for a more robust flavor, as dried dill can be less aromatic.
- When handling the red hot chili peppers, consider wearing gloves to avoid irritation, and remove the seeds if you prefer milder heat.
- Make sure the fish is cooked through before integrating it into the cake mixture to ensure food safety.
- Refrigerate the fish cake mixture for at least 30 minutes before forming cakes. It helps the mixture to set and makes it easier to shape.
- For a crispier texture, fry the fish cakes in batches and avoid overcrowding the pan.
- Use a mandoline slicer for uniformly thin cucumber slices in the salad.
- Let the cucumber salad sit for a few minutes after mixing to allow the flavors to meld together.
- Garnish the finished dish with a sprinkle of fresh spearmint or a dollop of Greek yogurt for an extra touch.
These Chilli and Dill Fish Cakes paired with Cucumber Salad offer a tantalizing combination of flavors that are both comforting and refreshing. Perfect for any meal, they are easy to prepare and sure to impress with their distinctive taste. Enjoy your culinary creation, and remember this recipe anytime you crave something special and vibrant.
| Nutrition Facts | |
|---|---|
| Serving Size | 500 grams |
| Energy | |
| Calories 490kcal | 20% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 6g | 14% |
| Sugar 9g | 9% |
| Fat | |
| Fat 33g | 38% |
| Saturated 6g | 18% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 150mg | 27% |
| Vitamin B1 0.75mg | 62% |
| Vitamin B2 0.55mg | 42% |
| Vitamin B3 8mg | 50% |
| Vitamin B6 0.90mg | 53% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 1.64ug | 68% |
| Vitamin C 55mg | 61% |
| Vitamin E 0.68mg | 5% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 190mg | 14% |
| Copper, Cu 0.40mg | 0% |
| Iron, Fe 4.23mg | 38% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 550mg | 44% |
| Potassium, K 1290mg | 38% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 480mg | 32% |
| Zinc, Zn 2.73mg | 25% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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