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Spicy Fish Cakes with Dill Yogurt Sauce Recipe

Spicy Fish Cakes with Dill Yogurt Sauce are a flavorful and wholesome dish perfect for seafood lovers. These crispy, golden cakes are packed with tender fish, aromatic spices, and fresh herbs, creating a burst of flavors in every bite. Paired with a refreshing and tangy dill yogurt sauce, this dish makes an excellent appetizer, lunch, or light dinner.

Equipment

  • Mixing bowls for combining ingredients
  • Frying pan for cooking the fish cakes
  • Food processor (optional) for finely chopping fish or herbs
  • Spatula for flipping fish cakes
  • Whisk for mixing the dill yogurt sauce

Ingredients

  • For the Fish Cakes:
  • 1 lb 450 g white fish fillets (e.g., cod, tilapia, or haddock)
  • 1 cup mashed potatoes cooled
  • 1/4 cup breadcrumbs plus extra for coating
  • 1 egg beaten
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 red chili finely chopped (or 1/2 teaspoon chili flakes)
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin powder
  • Salt and pepper to taste
  • 2-3 tablespoons vegetable oil for frying
  • For the Dill Yogurt Sauce:
  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh dill finely chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions

  • Prepare the Fish Cakes
  • Steam or poach the fish fillets until cooked through. Let them cool slightly, then flake them into small pieces. In a large bowl, combine the flaked fish, mashed potatoes, breadcrumbs, egg, onion, garlic, chili, parsley, smoked paprika, cumin, salt, and pepper. Mix well until evenly combined. Shape the mixture into small patties (about 2-3 inches wide). Coat each patty lightly in breadcrumbs.
  • Cook the Fish Cakes
  • Heat the vegetable oil in a frying pan over medium heat. Cook the fish cakes for 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to drain excess oil.
  • Make the Dill Yogurt Sauce
  • In a small bowl, whisk together the Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Adjust seasoning to taste.
  • Serve
  • Serve the fish cakes warm with a dollop of dill yogurt sauce on the side. Garnish with additional dill or lemon wedges, if desired.