Golden Crusted Fish And Potato Cakes With Dill Yoghurt - cooking recipe

Ingredients

Fish Cakes
500 g white fish (nothing with too strong flavour, can be pretty basic fish)
6 medium potatoes
approximately 1 1/2 cups instant mash dried potato flakes (or)
additional 1 cup potato flakes
2 -3 tablespoons parsley
1 -2 teaspoon salt (to taste)
1/2 teaspoon white pepper
light vegetable oil, to fry
Dill Yoghurt
200 ml plain yogurt
4 tablespoons dill (Fresh or Herb Paste in the tube)

Preparation

De-bone fish and dice into small cubes (about the size of your little finger tip).
Coarsely grate 4 potatoes and Finely grate 2 potatoes.Gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard).
Combine fish and potato with parsley, salt and pepper.
Add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes).
Roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
Place oil in a frying pan (skillet), on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil).
Once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (You may need to adjust the temperature from time to time to ensure they do not burn).
When finished, place on paper towels to absorb excess oil.
For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
Serve with rocket (arugula)/salad and your favourite dressing.