With all that happens over a typical afternoon - long work hours, athletics and after school tasks - it is understandable that cooking is the last thing that you wish to perform or need to think about when you buy home. That is where you would like to come to play. The following, you are going to discovering easy and quick recipes that pay for all your favorite dishes like chicken dinner recipes, ground beef recipes, along with also vegetarian dinner ideas that will keep meals interesting, nonetheless quick. And since you've got to fulfill the entire household, we've also included family-friendly Low fat potato, dill & fish patties notions that may meet even the pickiest little types.

Serving-size is also a significant component in your diet plan. You should compare the amount of this food that you normally eat into the serving size recorded on the label. Eating substantial servings or parts may result in excess fat gain.

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How to make Low fat potato, dill & fish patties

Yield = 6
Prep time: 0:30
Cook time: 0:55
Total time: 1:25

Ingredients

  • 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 tablespoons finely grated lemon rind
  • 135g (1 1/2 cups) Kellogg's 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 tablespoon chopped fresh dill

Method

  • Step 1 Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
  • Step 2 Cook the potato in a saucepan of boiling water for 10 minutes or until tender. Drain. Use a potato masher to mash until smooth.
  • Step 3 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.
  • Step 4 Combine the potato, fish, shallot, egg whites, dill and lemon rind in a large bowl. Season well with salt and pepper.
  • Step 5 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.
  • Step 6 To make the dill & tomato salsa, combine the tomato, onion and dill in a small bowl.
  • Step 7 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.