Irish Hake, Lemon & Parsley Fishcakes with Caper Yoghurt and Dill

Enjoy our Irish caught Hake Lemon & Parsley Fishcakes with this tasty yogurt and dill topping, perfect when having friends and family around,. A great dinner party option over the festive period or any time of year!
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8 Donegal Catch Irish Hake Lemon & Parsley Fishcakes

150g Greek Yoghurt

50g mayonnaise

½ garlic clove, crushed

4 tbsps capers, drained, rinsed and finely chopped

3 cornichons, finely chopped

Zest of 1 lemon, plus lemon wedges to serve

Handful of dill, half finely chopped, half kept for garnish

Sea salt

Freshly ground black pepper


  1. Preheat oven to 200 C / 180 C fan. Place the fishcakes onto a baking tray and place into the oven to cook for 25 minutes, until golden and piping hot throughout.
  2. To make the caper yoghurt, mix the yoghurt, mayonnaise, garlic, capers, cornichons, lemon zest and chopped dill together in a bowl. Season with salt and pepper and set aside.
  3. When the fishcakes are cooked, assemble them on your serving platter and top with a dollop of the caper yoghurt. Garnish with a dill sprig and serve with any remaining yoghurt and some lemon wedges.

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