Atlantic Salmon Fishcakes with Roasted Vegetables and Beetroot & Dill Yoghurt Dip: A Last-Minute Family Feast
- 25 minutes
- 2 people
Forgot to plan dinner? No problem! With Donegal Catch Atlantic Salmon Fishcakes and Green Isle Ready Roasted Vegetables, you can whip up a wholesome, family-style meal in no time. Made with 100% Atlantic salmon, fluffy mashed potato, and herbs in golden breadcrumbs, these fishcakes are a delicious and convenient centrepiece for any meal.
Paired with perfectly seasoned roasted vegetables and a creamy beetroot & dill yoghurt dip, this dish is as vibrant as it is satisfying. Ready straight from the freezer to the table in under 30 minutes, it’s the ultimate solution for busy evenings when time is short, but flavour is a must.
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Ingredients
1x Pack x Donegal Catch Atlantic Salmon Fishcakes
1x Pack x Green Isle Ready Roasted Vegetables with Lightly
Seasoned Potato
50g / 1 small cooked Beetroot/ purée
3 tsp Greek Yoghurt
Fresh Dill, chopped
Instructions
- Pre-heat Air-fryer to 180°C, add Donegal Catch Atlantic Salmon Fishcakes and cook for 25 minutes, turning halfway.
- Pre-heat Air-fryer to 200°C, add Green Isle Ready Roasted Vegetables and cook for 15 minutes, stirring halfway.
- Prepare beetroot & dills yoghurt dip: Blend 1-part cooked beetroot/ purée with 1-part Greek Yoghurt. Add tablespoon of dill, squeeze of lemon and a pinch of salt. Mix all together until smooth.
- Serve fishcakes with the roasted vegetables and a dollop of beetroot & dill yoghurt dip on the side.
