White fish cakes with yoghurt carrot sauce

White fish cakes with yoghurt carrot sauce


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About this recipe: My son loves these fish cakes, and especially when paired with the carrot sauce! Very healthy and versatile recipe, great paired with green veg or salad.


Serves: 4 

  • 500g white fish fillets, chopped
  • 1 egg
  • 1 to 2 tablespoons milk
  • salt and freshly ground black pepper to taste
  • 1 large knob of butter
  • For the sauce
  • 1 small pot natural yoghurt
  • 2 tablespoons cornflour
  • 1/2 cube fish or vegetable stock
  • 1 carrot, peeled and grated
  • snipped chives
  • salt and freshly ground black pepper to taste
  • 1 lemon, wedges

Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

  1. In a large bowl mix chopped fish with egg, milk, salt and pepper. Using hands, shape mixture into 4 large thick cakes; reserve.
  2. In a small saucepan whisk yoghurt with cornflour over medium heat. Crumble in the stock cube; add carrot and chives and season with salt and pepper. Cook for a few minutes, stirring constantly (if sauce is a bit too thick, stir in a bit of water). Reduce heat to low and keep warm while preparing croquettes.
  3. Melt butter in a large frying pan and fry croquettes on both sides until crispy outside but still tender inside, about 7 to 10 minutes. Drain on kitchen paper and serve hot with warm carrot sauce and lemon wedges.

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