Golden Crusted Fish And Potato Cakes With Dill Yoghurt Recipes

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.

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.