White fish cakes with yoghurt carrot sauce
1 hour
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.
Ambre
8 people made this
Ingredients
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
Method
Prep:45min ›
Cook:15min ›
Ready in:1hr
- In a large bowl mix chopped fish with egg, milk, salt and pepper. Using hands, shape mixture into 4 large thick cakes; reserve.
- 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.
- 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.
