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Fishcakes with Lime and Caper Yoghurt Dressing

Crispy trout fishcakes coated in sesame seeds, served with a tangy lime, caper, and Greek yoghurt dressing and fresh coriander.

EasyHealthyQuickLunchFishSeafood

Estimated Nutrition

Per Serving Total
Calories 685.2 kcals 685.2 kcals
Carbohydrates 38.5 grams 38.5 grams
Fat 42.1 grams 42.1 grams
Protein 38.6 grams 38.6 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Capers
finely chopped
Dairy
1
piece
Egg
free-range
75
g
Greek Yoghurt
Fruits
1
piece
Lime
juice only
NutsSeeds
1
pinch
Chilli Flakes
dried
1
tbsp
Coriander
fresh, chopped
2
tbsp
Sesame Seeds
1
tsp
Coriander
fresh, chopped, to garnish
1
tsp
Chives
fresh, finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
OilsFats
1
tbsp
Olive Oil
Seafood
100
g
Smoked Trout
hot-smoked
Vegetables
100
g
Mashed Potato
ready-made

Steps

  • Mix mashed potato, smoked trout, chilli flakes, coriander, and egg in a large bowl.
  • Season the mixture with salt and pepper and shape into a ball.
  • Roll the fishcake in sesame seeds and flatten it into a patty.
  • Heat olive oil in a pan and fry the fishcake for three minutes per side until golden.
  • Combine capers, yoghurt, chives, and lime juice in a separate bowl to make the dressing.
  • Serve the fishcake on a warm plate with dressing and a sprinkle of coriander.