GiNiT Dill Sesame Crust Fish Cakes

Makes: 4 large or 6 medium fish cakes


1 large potato, cooked in salty water

1 spring onion, finely sliced

150g pre-cooked fish (baked & sprinkled with GiNiT Dill)

2 tsp GiNiT Dill

2 Tbsp all purpose flour

black and white sesame seeds to crust

Oil for frying


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 and flour.  Mix well.

Divide the mixture and form the 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.

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.