Best Golden Crusted Fish And Potato Cakes With Dill Yoghurt Recipes

YOGURT & SPICE CRUSTED ROAST POTATOES

Yogurt & spice crusted roast potatoes image

A superhealthy side dish which goes especially well with Indian mains

Provided by Deena Kakaya

Time 40m

Number Of Ingredients 8

Ingredients

500g baking potatoes , quartered
250g natural set yogurt
1 large green or red chilli , finely chopped
small piece ginger , grated
1 garlic clove , crushed
1 tbsp olive oil
1 ½ tbsp gram or plain flour
1 tsp each ground coriander and ground cumin

Steps:

Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.

Nutrition Facts : Calories 360 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.22 milligram of sodium

CRUNCHY SALMON CAKES WITH GREEK YOGURT SAUCE

Crunchy Salmon Cakes with Greek Yogurt Sauce image

Whether you start with fresh salmon or use leftover cooked salmon, you can serve these cakes with sauce as a main dish, as appetizers, or on top of a green salad. -Cindy Fan, Alhambra, California

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1-1/4 pounds salmon fillet
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1 teaspoon olive oil
1 small onion, finely chopped
2 tablespoons minced fresh parsley
1-1/2 cups panko bread crumbs, divided
1/2 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/4 teaspoon salt
1 teaspoon hot pepper sauce, optional
2 large egg whites, lightly beaten
Cooking spray
SAUCE:
1/4 cup reduced-fat plain Greek yogurt
1 teaspoon snipped fresh dill
3/4 teaspoon lemon juice
1/4 teaspoon capers, drained and chopped

Steps:

Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° until fish flakes easily with a fork, 14-17 minutes. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish and cover; refrigerate until chilled, about 2 hours., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in parsley., In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and the onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties., Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° until golden brown, 14-17 minutes., In a small bowl, mix sauce ingredients; serve with salmon cakes.

Nutrition Facts : Calories 422 calories, Fat 25g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.