Spicy Fish Cakes with Dill Yogurt Sauce Recipe

Spicy Fish Cakes with Dill Yogurt Sauce are a flavorful and wholesome dish perfect for seafood lovers. These crispy, golden cakes are packed with tender fish, aromatic spices, and fresh herbs, creating a burst of flavors in every bite. Paired with a refreshing and tangy dill yogurt sauce, this dish makes an excellent appetizer, lunch, or light dinner.

Spicy Fish Cakes with Dill Yogurt Sauce combine spice, zest, and freshness into one delightful dish. Made with fresh fish, mashed potatoes, and a blend of spices, these cakes have a crispy exterior and a tender, flavorful center. The dill yogurt sauce complements the heat of the fish cakes with its cooling, creamy texture.

This recipe is versatile, easy to prepare, and great for meal prep or entertaining guests. Serve it with a side salad, rice, or simply enjoy it on its own as a delicious snack.

Spicy, crispy fish cakes with a soft interior bursting with flavor. A tangy dill yogurt sauce that perfectly balances the heat. A quick and satisfying meal that can be prepared ahead of time.

Tools to Use

Mixing bowls for combining ingredients
Frying pan for cooking the fish cakes
Food processor (optional) for finely chopping fish or herbs
Spatula for flipping fish cakes
Whisk for mixing the dill yogurt sauce

Ingredients

For the Fish Cakes:
1 lb (450 g) white fish fillets (e.g., cod, tilapia, or haddock)
1 cup mashed potatoes (cooled)
1/4 cup breadcrumbs (plus extra for coating)
1 egg, beaten
1 small onion, finely chopped
2 cloves garlic, minced
1 red chili, finely chopped (or 1/2 teaspoon chili flakes)
2 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
1/2 teaspoon cumin powder
Salt and pepper to taste
2-3 tablespoons vegetable oil (for frying)

For the Dill Yogurt Sauce:
1 cup plain Greek yogurt
2 tablespoons fresh dill, finely chopped
1 tablespoon lemon juice
1 clove garlic, minced
Salt and pepper to taste

Instructions

Prepare the Fish Cakes
Steam or poach the fish fillets until cooked through. Let them cool slightly, then flake them into small pieces. In a large bowl, combine the flaked fish, mashed potatoes, breadcrumbs, egg, onion, garlic, chili, parsley, smoked paprika, cumin, salt, and pepper. Mix well until evenly combined. Shape the mixture into small patties (about 2-3 inches wide). Coat each patty lightly in breadcrumbs.

Cook the Fish Cakes
Heat the vegetable oil in a frying pan over medium heat. Cook the fish cakes for 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to drain excess oil.

Make the Dill Yogurt Sauce
In a small bowl, whisk together the Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Adjust seasoning to taste.

Serve
Serve the fish cakes warm with a dollop of dill yogurt sauce on the side. Garnish with additional dill or lemon wedges, if desired.

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Spicy Fish Cakes with Dill Yogurt Sauce Recipe

Equipment

Mixing bowls for combining ingredients
Frying pan for cooking the fish cakes
Food processor (optional) for finely chopping fish or herbs
Spatula for flipping fish cakes
Whisk for mixing the dill yogurt sauce

Ingredients

For the Fish Cakes:
1 lb 450 g white fish fillets (e.g., cod, tilapia, or haddock)
1 cup mashed potatoes cooled
1/4 cup breadcrumbs plus extra for coating
1 egg beaten
1 small onion finely chopped
2 cloves garlic minced
1 red chili finely chopped (or 1/2 teaspoon chili flakes)
2 tablespoons fresh parsley chopped
1 teaspoon smoked paprika
1/2 teaspoon cumin powder
Salt and pepper to taste
2-3 tablespoons vegetable oil for frying
For the Dill Yogurt Sauce:
1 cup plain Greek yogurt
2 tablespoons fresh dill finely chopped
1 tablespoon lemon juice
1 clove garlic minced
Salt and pepper to taste

Instructions

Prepare the Fish Cakes
Steam or poach the fish fillets until cooked through. Let them cool slightly, then flake them into small pieces. In a large bowl, combine the flaked fish, mashed potatoes, breadcrumbs, egg, onion, garlic, chili, parsley, smoked paprika, cumin, salt, and pepper. Mix well until evenly combined. Shape the mixture into small patties (about 2-3 inches wide). Coat each patty lightly in breadcrumbs.
Cook the Fish Cakes
Heat the vegetable oil in a frying pan over medium heat. Cook the fish cakes for 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to drain excess oil.
Make the Dill Yogurt Sauce
In a small bowl, whisk together the Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Adjust seasoning to taste.
Serve
Serve the fish cakes warm with a dollop of dill yogurt sauce on the side. Garnish with additional dill or lemon wedges, if desired.

Tips for Cooking

Use fresh fish for the best flavor, but canned or leftover cooked fish works too.
Chill the patties before cooking to help them hold their shape.
Add a pinch of cayenne or a drizzle of olive oil to the yogurt sauce for extra flavor.

Why You Should Try This Recipe

Spicy Fish Cakes with Dill Yogurt Sauce are a perfect combination of heat, crunch, and coolness. They’re easy to make, packed with protein, and offer a creative way to enjoy seafood. The addition of mashed potatoes and spices makes the fish cakes incredibly satisfying, while the dill yogurt sauce adds a refreshing finish. It’s a crowd-pleasing dish that’s versatile enough for both casual meals and elegant entertaining.

Spicy Fish Cakes with Dill Yogurt Sauce are the ultimate blend of bold flavors and satisfying textures. Whether you’re a seafood enthusiast or looking to try something new, this dish is guaranteed to impress. Easy to prepare and bursting with taste, it’s a recipe you’ll want to make again and again. Serve it as an appetizer, snack, or main course, and enjoy the compliments that follow!