Chilli And Dill Fish Cakes With Cucumber Salad Recipe
Recipe By Taste
Reduce the heat of these fiery fish cakes with a dollop of herbed yoghurt and a squeeze of fresh lemon.
4.2
23 Rating -
Rate
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
plan
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ingredients serves
serves4
Add to Shopping ListIngredients for Chilli And Dill Fish Cakes With Cucumber Salad Recipe
- 400 gram Baby potatoes, unpeeled
- 0.33 cup Olive oil
- 500 gram 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
- 2.50 cup Breadcrumbs
- 2.50 tablespoon Sweet Chilli Sauce
- 1.50 tablespoon Lemon juice
- 2 Lebanese cucumbers, cut into ribbons
- 1/2 Small red onion, thinly sliced
- 0.33 cup Mint leaves
- 1/2 cup Natural yoghurt
Nutrition
value
value
834
calories per serving
31 g Fat24 g Protein116 g Carbs13 g FiberOther
Current Totals
- Fat31g
- Protein24g
- Carbs116g
- Fiber13g
MacroNutrients
- Carbs116g
- Protein24g
- Fiber13g
Fats
- Fat31g
Vitamins & Minerals
- Calcium474mg
- Iron10mg
- Vitamin A136mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B6< 1mg
- Vitamin B970mcg
- Vitamin B12< 1mcg
- Vitamin C47mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium142mg
- Manganese2mg
- Phosphorus309mg
- Selenium37mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste