Crispy Fish and Sweet Potato Cakes with Dill Yogurt Sauce
Looking for a pescatarian-friendly dish that's packed with flavor? These crispy fish and sweet potato cakes are your answer! They're not just a meal; they’re a delightful combination of textures and flavors that will have you craving more. Golden and crisp on the outside, tender and savory on the inside, they pair perfectly with a cool, tangy dill yogurt sauce. An easy, satisfying dinner that's sure to become a family favorite.
Ingredients
- 1 pound white fish fillets (such as cod or haddock), cooked and flaked
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 1 egg, lightly beaten
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Oil for frying
- For the Dill Yogurt Sauce: 1 cup plain Greek yogurt, 2 tablespoons fresh dill, 1 tablespoon lemon juice, salt to taste
Instructions
- Prepare the Sweet Potatoes: Boil the sweet potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth.
- Mix the Ingredients: In a large bowl, combine the flaked fish, mashed sweet potatoes, breadcrumbs, green onions, beaten egg, dill, salt, and pepper. Mix until well combined.
- Form the Cakes: Shape the mixture into patties, about 2-3 inches in diameter.
- Fry the Cakes: Heat oil in a skillet over medium heat. Cook the cakes for about 3-4 minutes on each side or until golden brown.
- Prepare the Dill Yogurt Sauce: In a small bowl, mix together the yogurt, dill, lemon juice, and salt. Adjust seasoning to taste.
- Serve: Serve the cakes warm, drizzled with the dill yogurt sauce.
Cook’s tips
- Make sure the sweet potatoes are completely drained and mashed until smooth to avoid excess moisture in the cakes.
- Chill the formed patties in the refrigerator for 15 minutes before frying to help them hold their shape.
- Use a non-stick skillet and just enough oil to coat the bottom for even browning without greasiness.
- Don't overcrowd the pan; fry in batches if needed to maintain a crisp exterior.
- For extra flavor, add a pinch of smoked paprika or garlic powder to the fish mixture.
Substitutions
- Use canned salmon or tuna instead of white fish for a different twist.
- Swap breadcrumbs with panko for extra crunch.
- Substitute plain Greek yogurt with sour cream or a dairy-free yogurt alternative.
- Use fresh chives or parsley instead of dill if you prefer a milder herb.
Storage & reheating
Store leftover cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a little oil over medium heat until heated through and crisp again, or microwave for a softer texture.
Frequently asked questions
Can I use frozen fish for these cakes?
Yes, just make sure to thaw and cook the fish first, then flake it. Drain any excess liquid before mixing with the other ingredients.
What can I serve with these cakes?
They pair well with a simple green salad, roasted vegetables, or even as a burger patty with a bun and extra sauce.
Can I make these cakes ahead of time?
Absolutely! Form the patties, refrigerate them for up to 24 hours, and fry them when you're ready to eat. You can also freeze uncooked patties for up to a month.
How do I prevent the cakes from falling apart while frying?
Make sure the mixture is not too wet, and chill the patties before frying. Also, handle them gently and use a spatula to flip them carefully.
