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Serves 6 ❄
- 2 cooked fish fillets
- 650g leftover mashed potato
- 1/4 cup chopped dill
- 85g plain flour
This recipe was born from the need to utilise leftover mash potato; they are quick, easy, and with the fresh flavour of dill, absolutely delicious!
Pre-heat the barbecue plate on a low to moderate heat. Mash the fish fillets in a bowl with a fork add the mash and dill, season with sea salt and cracked pepper, then mix well to combine. With wet hands, gently form six even balls. Dust with the flour. Place on the barbecue plate and cook until Browning, 3 minutes, turn and cook the other side. Serve with lemon, if desired.
cooking fish on the barbecue, need not be difficult. For best results firm, fresh fish should be used, preferably whole fish or sick steaks like mahi mahi, swordfish, or tuna. Fish is cooked when it turns opaque and just starts to flake when tested with a fork. If you have a lemon, pop it on the grill with the fishcakes when you’re ready to serve, squeeze the juice over the cakes.
Source: 4 Ingredients Menu Planning
