Low Fat Potato, Dill Fish Patties

Heres a healthy twist on a tried-and-tested family favourite. These easy, crisp and golden fish cakes make a yummy meal.

The ingredient of Low Fat Potato Dill Fish Patties

• 1kg sebago brushed potatoes peeled coarsely chopped
• 500g firm white fish fillets such as ling or perch
• 4 green shallots ends trimmed thinly sliced
• 2 egg whites
• 1 4 cup chopped fresh dill
• 2 tbsp finely grated lemon rind
• 135g 1 1 2 cups kelloggs corn flake crumbs
• olive oil spray
• 4 lebanese cucumbers
• 50g baby rocket leaves
• extra light sour cream to serve
• dill tomato salsa
• 2 ripe tomatoes finely chopped
• 1 2 red onion halved finely chopped
• 1 tbsp chopped fresh dill

The Instruction of low fat potato dill fish patties

• preheat oven to 200u00b0c line a baking tray with non stick baking paper
• cook the potato in a saucepan of boiling water for 10 minutes or until tender drain use a potato masher to mash until smooth
• meanwhile bring a large frying pan of water to the boil add the fish and cook for 4 5 minutes each side or until the flesh flakes when tested with a fork in the thickest part drain flake into large pieces
• combine the potato fish shallot egg whites dill and lemon rind in a large bowl season well with salt and pepper
• place the cornflake crumbs on a plate divide the fish mixture into 12 equal portions and shape each portion into a 2cm thick patty press the patties into the cornflake crumbs to coat and place on a plate heat a large non stick frying pan over medium high heat spray 4 patties with olive oil spray cook for 2 3 minutes each side or until golden transfer to the lined tray repeat in 3 more batches with olive oil spray and the remaining patties reheating the pan between batches bake in oven for 20 minutes or until crisp
• to make the dill tomato salsa combine the tomato onion and dill in a small bowl
• use a vegetable peeler to slice the cucumbers lengthways into thin ribbons divide cucumber and rocket among serving plates top with the fish cakes and drizzle over sour cream serve with the salsa

Nutritions of Low Fat Potato Dill Fish Patties

fatContent: 414 665 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 59 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 30 grams protein
sodiumContent: n a

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