Jalfrezi Fish Cakes with a Yoghurt & Lime Dip

Deliciously spicy fishcakes with a cooling yoghurt dip.

The spicy kick from these jalfrezi fish cakes is tamedbythe cool and creamy lime yoghurt dip - made with nothing other than our fat free FAGE Total 0% and lime juice.


Serves 4
For the fish cakes:
500g white skinless fish fillets (e.g. cod, coley)
2 egg whites
2 tbsp jalfrezi curry paste
2 tbsp spring onions, chopped
2 tbsp coriander, chopped
Salt to taste
50ml oil
For the saffron rice salad:
200g cooked saffron rice
100g sweet peppers, diced
100g mixed salad leaves
For the dip:
250g FAGE Total 0%
2 limes (juice and zest)

Serves 4
  1. Place all of the fish cake ingredients into a food processer and blitz.
  2. Divide the mixture into approximately 16 small balls and pan fry for about 7-8 minutes.
  3. To make the salad, add the saffron rice to a bowl, placing the peppers and mixed leaves, on top.
  4. Mix the yoghurt with the lime juice and zest and serve with the fish cakes and rice salad.

Want more inspiration for something similar? Try our recipe Avocado & Yoghurt Dip