Golden Crusted Fish And Potato Cakes With Dill Yoghurt

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 500 g fish (nothing with too strong flavour, can be pretty basic fish)
• 6 medium potatoes
• approximately 1 1/2 cups instant mash dried potato flakes (or)
• additional 1 cup potato flakes
• 2 -3 tablespoons parsley
• 1 -2 teaspoon salt (to taste)
• 1/2 teaspoon pepper
• light vegetable oil, to fry
• 200 ml plain yogurt
• 4 tablespoons dill (fresh or herb paste in the tube)

Recipe

• 1 de-bone fish and dice into small cubes (about the size of your little finger tip).
• 2 coarsely grate 4 potatoes and finely grate 2 potatoes.gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard).
• 3 combine fish and potato with parsley, salt and pepper.
• 4 add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes).
• 5 roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
• 6 place oil in a frying pan (skillet), on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil).
• 7 once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (you may need to adjust the temperature from time to time to ensure they do not burn).
• 8 when finished, place on paper towels to absorb excess oil.
• 9 for the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
• 10 serve with rocket (arugula)/salad and your favourite dressing.