Irish Hake Fishcakes with Extra Crispy French Fries, veggies and a creamy beetroot dip
- 30 minutes
- 2 people
💕 Quick and easy recipe for that special someone 💕
Perfect for a cosy night in, these Donegal Catch Hake Fishcakes are made with 100% Irish hake, seasoned with zesty lemon, fragrant parsley, and fresh herbs, all wrapped in our signature golden breadcrumb coating. Paired with crispy Green Isle Extra Crispy French Fries, tender steamed veggies, and a creamy beetroot and dill yoghurt dip, this meal is sure to put a smile on your loved one’s face. Plus, it’s quick, easy, and made with love! 💖
Print Recipe
Ingredients
2 Donegal Catch Hake Lemon Parsley Fish Cakes (270g)
200g Green Isle Extra Crispy French Fries
2 medium carrots (for batons)
1/2 cup frozen peas
2 tbsp beetroot (grated or finely chopped)
2 tbsp Greek yogurt
1 tbsp fresh dill (chopped)
Salt and pepper to taste
Instructions
- Cooking times may vary in different makes or models. Adjust cooking time accordingly and ensure the product is cooked thoroughly before serving. Pre-heat Air-fryer to 180°C, add Donegal Catch Atlantic Salmon Fishcakes and cook for 25 minutes, turning halfway.
- In another basket in the air fryer, preheat to 200°C. Place 200g of chips in the basket. Cook for 8 minutes or until crisp and golden, shake occasionally to ensure an even cook.
- Steam the Vegetables: While the fish cakes and fries cook, steam the carrot batons and peas until tender (around 6-8 minutes). You can use a steamer or microwave them in a covered dish with a splash of water.
- Make the Beetroot and Dill Yogurt Dip: In a small bowl, mix the grated beetroot, Greek yogurt, and chopped dill. Season with salt and pepper to taste. Stir well and set aside. 5 Once everything is cooked, plate the fish cakes alongside the crispy fries, steamed carrots, and peas. Serve with a generous spoonful of the beetroot and dill yogurt dip on the side.
