Fish Cakes with Citrus Dip
3
Ingredients
- For the Fish Cakes
- 2 tbsp Yeats Country Organic Creme Fraiche
- 300g White Fish Finely Diced
- 100g Grated Cheddar or Emmental
- 1 tsbsp Lemon Juice
- 1 Egg
- Breadcrumbs - made from six slices of white bread
- Seasoning
- For the Citrus Sour Cream Dip
- 150ml Yeats Country Organic Sour Cream
- Juice of 1 Lemon
- Lemon Zest
- Few Chopped Chives
Directions
- For the Fish Cakes
- Combine all the ingredients in a bowl (holding back a little breadcrumbs for coating the cakes).
- Shape into cakes, coat with remaining breadcrumbs and refrigerate for approx. 15 mins before cooking.
- To cook, fry both sides on a hot pan until a little brown.
- Bake in a moderate oven for approx. 15 minutes.
- For the Citrus Sour Cream Dip
- To make the citrus dip combine Yeats Country Organic Sour Cream, juice of one lemon, a little lemon zest and chopped chives in a bowl.
Serving Suggestions
Serve the fish cakes with a mixed leaf salad and the Yeats Country Organic Sour Cream Dip.
Related Ingredients
This Fish Cakes with Citrus Dip recipe uses the following ingredients from our range:
