GiNiT Dill Sesame Crust Fish Cakes

GiNiT Dill Sesame Crust Fish Cakes

GiNiT Dill Sesame Crust Fish Cakes can be made with fresh ingredients (cooking time is a bit longer) or leftovers. Either way, it was an enjoyable meal.
Prep Time 10 mins
Cook Time 5 mins
Chill in Fridge 30 mins
Total Time 45 mins
Course Appetizer, Main Course, Snack

Ingredients
  

  • 1 large potato pre-cooked in salty water / leftover
  • 1 spring onion finely sliced
  • 150 g pre-cooked fish baked & sprinkled with GiNiT Dill
  • 2 tsp GiNiT Dill
  • 1 tsp salt (or more to taste)
  • 2 Tbsp all purpose flour gluten free or wheat
  • black and white sesame seeds to crust
  • Oil for frying

Instructions
 

  • Mash the warm cooked potato. Flake the cooked fish and combine with potato.
  • Finely slice spring onion and add to the fish mixture along with the GiNiT Dill, salt and flour.  Mix well.
  • Divide the mixture and form the fish cakes. (We made 6 medium fish cakes.)
  • Cover with mixed sesame seeds. Set aside to rest in the fridge until chilled through.
  • Fry in shallow oil until golden on both sides.

Notes

Serving suggestion:
We served our hake fish cakes with GiNiT Dill & fresh dill yoghurt, chips and a side salad.
Note:
Any type of fish can be used.  This will also work with leftover boneless fish and mashed potato.
The fish cakes are easiest to cook when thoroughly chilled.
Keyword GiNiT Dill