Golden Crusted Fish and Potato Cakes With Dill Yoghurt

The aroma always takes me back. My grandmother, bless her heart, wasn’t a culinary virtuoso, but she made the best darn fishcakes. They weren’t fancy, just simple comfort food after a long day playing in her garden. Crispy on the outside, fluffy and flavorful inside, they were a little piece of home on a plate. These golden fish and potato cakes, topped with a cool dill yoghurt, are my attempt to recreate that nostalgic magic, with a chef’s touch, of course.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yields: 12 fishcakes
• Serves: 4-5
• Dietary Type: Pescatarian

Ingredients

For the Fish Cakes:

• 500 g white fish (such as Hoki, cod, or haddock, nothing with too strong a flavour)
• 6 medium potatoes
• Approximately 1 1/2 cups instant mashed potato flakes (or additional 1 cup potato flakes)
• 2-3 tablespoons parsley, finely chopped
• 1-2 teaspoon salt (to taste)
• 1⁄2 teaspoon white pepper
• Light vegetable oil, for frying

For the Dill Yoghurt:

• 200 ml plain yogurt
• 4 tablespoons fresh dill, finely chopped (or dill herb paste)

Equipment Needed

• Large mixing bowl
• Grater (coarse and fine)
• Frying pan (skillet)
• Paper towels
• Fork
• Spoon

Instructions

1. Begin by preparing the white fish. Ensure it is fully de-boned. Dice the fish into small cubes, about the size of your little finger tip. This will ensure even cooking and a pleasant texture in the final fishcakes.

2. Next, prepare the potatoes. Coarsely grate 4 of the potatoes, and finely grate the remaining 2 potatoes. The different textures will add complexity to the fishcakes.

3. Gently squeeze some of the excess juice from the grated potatoes. Do not squeeze too much, as some moisture is necessary to bind the mixture, but removing excess liquid prevents soggy fishcakes.

4. In a large mixing bowl, combine the diced fish and grated potatoes. Add the chopped parsley, salt, and white pepper. Mix thoroughly to ensure even distribution of the seasonings.

5. Add the instant mashed potato flakes to bind the mixture together. Start with 1 1/2 cups, and add more if needed, a tablespoon at a time, until the mixture is firm enough to hold its shape. The amount may vary depending on the moisture content of the potatoes.

6. Take a handful of the mixture and roll it into a ball or patty shape. In a shallow dish, prepare a coating mixture of potato flakes and a pinch of salt. Roll the fishcakes in this mixture, ensuring they are evenly coated for a crispy crust.

7. Heat the light vegetable oil in a frying pan (skillet) over medium heat. Use enough oil to fry the fishcakes, but not so much that they become greasy. About 1/4 inch depth is ideal.

8. Once the oil is hot, carefully place the fishcakes in the frying pan, ensuring not to overcrowd the pan. Fry for approximately 7 minutes per side, or until they are golden brown and warm throughout.

9. Adjust the heat as needed to prevent burning. If the fishcakes are browning too quickly, reduce the heat slightly. If they are not browning enough, increase the heat slightly.

10. When finished, remove the fishcakes from the frying pan and place them on paper towels to absorb any excess oil. This will help them stay crispy.

11. While the fishcakes are frying, prepare the dill yoghurt. In a small bowl, simply combine the plain yoghurt and chopped fresh dill (or dill herb paste). Mix well.

12. To serve, dollop the dill yoghurt generously onto the golden fish cakes.

13. Serve immediately with a side of rocket (arugula) or salad and your favorite dressing.

Expert Tips & Tricks

• Don’t overmix: Overmixing the fishcake mixture can result in tough fishcakes. Mix just until the ingredients are combined.
• Chill before frying: For firmer fishcakes, chill the formed patties in the refrigerator for about 30 minutes before frying. This helps them hold their shape and prevents them from falling apart in the pan.
• Even cooking: Ensure the oil is heated evenly across the pan for consistent browning.
• Make ahead: Prepare the fishcake mixture ahead of time and store it in the refrigerator for up to 24 hours. Form and fry them just before serving.
• Flavor boost: Add a squeeze of lemon juice to the fishcake mixture for a bright, citrusy flavor.
• Herb variations: Experiment with different herbs in the fishcakes, such as chives, tarragon, or spring onions.

Serving & Storage Suggestions

Serve these golden crusted fish and potato cakes immediately while they are hot and crispy. The dill yoghurt adds a refreshing coolness that complements the richness of the fishcakes. They pair well with a simple green salad, roasted vegetables, or even a side of sweet potato fries.

Leftover fishcakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a frying pan over medium heat, but they may not be as crispy. Microwaving is not recommended as it can make them soggy.

Freezing is also an option. Place the cooked and cooled fishcakes on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat from frozen, bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	279 kcal	N/A
Fat	17 g	N/A
Saturated Fat	1.2 g	N/A
Cholesterol	6.6 mg	N/A
Sodium	625.4 mg	N/A
Total Carbohydrate	58.6 g	N/A
Dietary Fiber	7.2 g	N/A
Sugars	4.9 g	N/A
Protein	8.3 g	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free potato flakes and ensure all other ingredients are gluten-free.
• Dairy-Free: Substitute the plain yogurt with a dairy-free yogurt alternative, such as coconut yogurt or soy yogurt.
• Fish Variety: Experiment with different types of white fish, such as cod, haddock, or pollock. You can also use a mixture of different fish. Smoked fish can also be added in small quantities for a depth of flavour.
• Vegetarian: Substitute the fish with cooked lentils or chickpeas for a vegetarian version.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the fishcake mixture for a spicy kick.
• Seasonal Herbs: Use different fresh herbs in the fishcakes and dill yoghurt, depending on the season. Try chives in the spring, basil in the summer, or thyme in the fall.

FAQs (Frequently Asked Questions)

Q: Can I use frozen fish for this recipe?

A: Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before using it. This will help remove excess moisture and prevent the fishcakes from becoming soggy.

Q: Can I bake these fishcakes instead of frying them?

A: Yes, you can bake them. Place the fishcakes on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown and cooked through.

Q: How can I prevent the fishcakes from falling apart while frying?

A: Make sure the fishcake mixture is firm enough by adding enough potato flakes to bind it together. Chilling the fishcakes in the refrigerator for about 30 minutes before frying can also help them hold their shape.

Q: Can I make the dill yoghurt ahead of time?

A: Yes, you can make the dill yoghurt ahead of time and store it in the refrigerator for up to 2 days. The flavors will meld together even more over time.

Q: What can I serve with these fishcakes besides salad?

A: These fishcakes are versatile and pair well with many sides. Consider serving them with roasted vegetables, sweet potato fries, coleslaw, or even a simple tomato salsa.

Final Thoughts

These golden crusted fish and potato cakes are a delightful combination of comfort and flavor. Whether you’re looking for a quick and easy weeknight meal or a dish to impress your guests, this recipe is sure to please. Don’t be afraid to experiment with different herbs and spices to customize the flavor to your liking. I hope you enjoy making and eating these fishcakes as much as I do. Let me know what you think – and happy cooking!