Chilli and dill fish cakes with cucumber salad
20 min·Australian
Chilli and dill fish cakes with cucumber salad
Ingredients
For the fish cakes
- 400g baby potatoes, unpeeled
- 1/3 cup (80ml) olive oil
- 500g boneless firm white fish fillets
- 1/4 cup dill, coarsely chopped
- 1 long green chilli, seeded, finely chopped
- 1 Coles Brand Australian Free Range Egg, lightly whisked
- 2 1/2 cups (175g) breadcrumbs (made from day-old bread)
For the cucumber salad
- 2 1/2 tbsp sweet chilli sauce
- 1 1/2 tbsp lemon juice
- 2 Lebanese cucumbers, cut into ribbons
- 1/2 small red onion, thinly sliced
- 1/3 cup mint leaves
For the yoghurt
- 1/2 cup (140g) natural yoghurt
- 1 tbsp dill, finely chopped, extra
Instructions
5 steps
- 1
Step 1
15 min - 2
Step 2
5 min - 3
Step 3
- 4
Step 4
7 min - 5
Step 5
Progress
0 / 5 steps