Fish cakes with potato salad

Name: Fish cakes with potato salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g waxy potatoes; 1/2 bunch Radishes; 1/2 bunch Spring onions; 100 g frozen peas; 100 g low-fat yoghurt; 75 g light remoulade (15% fat); 4-5 Tbsp Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 8 (approx. 600 g) frozen fishcakes

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g waxy potatoes
1/2 bunch Radishes
1/2 bunch Spring onions
100 g frozen peas
100 g low-fat yoghurt
75 g light remoulade (15% fat)
4-5 Tbsp Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
8 (approx. 600 g) frozen fishcakes

Directions

1
Boil the potatoes in water for 20-25 minutes, then rinse and peel under cold water. Meanwhile clean, wash and quarter the radishes. Wash and clean spring onions and cut them diagonally into rings. Blanch peas in boiling water for 2-3 minutes, then rinse under cold water and drain. Stir yoghurt, tartar sauce and milk until smooth and season to taste with salt and pepper. Cut the potatoes into slices.
2
Mix potatoes and tartar sauce and season with salt and pepper. Heat the oil in a frying pan. Fry the meatballs in 2 portions for 10-12 minutes until golden brown, turning several times. Arrange the meatballs on the salad. Serve with lemon
3
Picture 02: Garnish with dill flowers