White fish cakes with yoghurt carrot sauce

    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.

    4 people made this

    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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