Fishcakes with Avocado and Yoghurt Sauce Recipe

Name: Fishcakes with Avocado and Yoghurt Sauce Recipe
Yield: 8 small fishcakes
Ingredients: 250g sweet potato, cubed; 250g white potato, cubed; 2 cloves garlic, peeled; Zest 1 lemon; 2 tbsp capers, roughly chopped; ½ cup chopped fresh herbs, such as dill, tarragon & parsley; Salt & pepper, to taste; 175g (approx.) cooked fish (see note above); 1 egg; 1 cup breadcrumbs (gluten-free if need be — preferred bread toasted & blitzed); Ghee, butter or oil, for frying; ; Avocado Yoghurt Sauce; ½ cup yoghurt; ½ avocado; 1 tbsp chopped dill; Sea salt & black pepper, to taste

by Meg Thompson July 10, 2018

I have memories of my mum making fishcakes when I was growing up. Making your own mash is easy, plus you get to avoid emulsifiers and preservatives from store-bought mash. I use a combination of sweet potato and white potato for added flavour and nutrition and also use cooked fresh fish rather than tinned, which makes them extra delicious. Choose a mild white fish for a milder flavour, something like mackerel for a stronger flavour or even a combination of both.

Serves: 8 small fishcakes

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Fishcakes with Avocado and Yoghurt Sauce Recipe

By: Meg Thompson

Choose a mild white fish for a milder flavour, something like mackerel for a stronger flavour or even a combination of both.

Pin Recipe

Servings

8 small fishcakes

Prep time

Cook time

Recipe

Ingredients

250g sweet potato, cubed
250g white potato, cubed
2 cloves garlic, peeled
Zest 1 lemon
2 tbsp capers, roughly chopped
½ cup chopped fresh herbs, such as dill, tarragon & parsley
Salt & pepper, to taste
175g (approx.) cooked fish (see note above)
1 egg
1 cup breadcrumbs (gluten-free if need be — preferred bread toasted & blitzed)
Ghee, butter or oil, for frying
Avocado Yoghurt Sauce
½ cup yoghurt
½ avocado
1 tbsp chopped dill
Sea salt & black pepper, to taste

Method

Place both kinds of potato in saucepan with garlic and cover with water. Bring to boil and simmer until tender.
Drain and mash potatoes and garlic together and add lemon zest, capers and herbs, mixing well to combine.
Add sea salt and black pepper, and taste, adding a little more if necessary.
Break fish into rough chunks and gently stir through.
Shape mixture into 8 patties and place in fridge to set for at least 30 mins.
Whisk egg in small bowl and arrange breadcrumbs on plate.
Dip each fishcake in egg, then press gently into breadcrumbs to coat.
Add a little ghee or oil to frypan and lightly fry fishcakes in batches for 7–8 mins each side, until nice and golden, placing on plate lined with paper towel once cooked.
To make sauce, blitz or mash together all ingredients until smooth.