Air Fryer Irish Hake Lemon & Parsley Fishcakes with baby potatoes, veggies and lemon & dill yoghurt
- 25 minutes
- 2 people
Made from responsibly caught Irish fish and locally sourced potatoes, these flavourful fishcakes are ideal for busy evenings or quick meals for couples and families alike. Paired with golden-skinned baby potatoes, green beans, and a refreshing lemon and dill yoghurt sauce, this dish is easy to make yet perfect for a delicious, wholesome dinner at home. High in protein and free from artificial colours, flavours, or preservatives, these fishcakes cook effortlessly in an air fryer and are sure to bring fresh, homemade flavour to your table.
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Ingredients
2 Donegal Catch Irish Hake Lemon & Parsley Fishcakes
300g baby potatoes, halved
150g green beans, trimmed
100g cherry tomatoes, halved
1 lemon, zest and juice
Fresh dill, chopped
4 tbsp natural yogurt
Olive oil or cooking spray
Instructions
- Preheat air fryer to 180°C.
- Place the fishcakes in the air fryer and cook for 25 minutes, flipping halfway through for even browning.
- Toss the baby potatoes with a drizzle of olive oil or a light spray, season with salt and pepper, and place them in the air fryer basket. Cook at 180°C for 15-20 minutes or until golden and tender, shaking the basket halfway through cooking.
- While the fishcakes and potatoes are cooking, bring a small pot of water to a boil. Add the green beans and cook for 3-4 minutes until they are tender yet crisp. Drain and set aside.
- To prepare the sauce, in a small bowl, mix the natural yogurt, 1-2 tsp of lemon juice, lemon zest, and chopped dill. Stir well and season with salt and pepper to taste.
- Plate the fishcakes with air-fried baby potatoes, boiled green beans, and fresh cherry tomatoes. Drizzle with the lemon & dill yoghurt sauce and garnish with extra dill or lemon wedges if desired.
