Irish Hake, Lemon & Parsley Fishcakes with Caper Yoghurt and Dill
Irish Hake, Lemon & Parsley Fishcakes with Caper Yoghurt and Dill Ingredients 8 Donegal Catch Irish Hake Lemon & Parsley Fishcakes 150g Greek Yoghurt 50g
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- Microplane
- Oven
- Baking sheet
- Chef's knife
- Cutting board
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- Serving platter
- Serving bowl
Ingredients
- 8 Donegal Catch Irish Hake Lemon & Parsley Fishcakes
- 150g Greek Yoghurt
- 50g mayonnaise
- ½ garlic clove, crushed
- 4 tbsps capers, drained, rinsed and finely chopped
- 3 cornichons, finely chopped
- Zest of 1 lemon, plus lemon wedges to serve
- Handful of dill, half finely chopped, half kept for garnish
- Sea salt
- Freshly ground black pepper
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