Golden potato cakes with mackerel and dill yogurt—a crispy, savory main with fresh, herby brightness.
# Components:
→ Potato Cakes
01 - 14 ounces potatoes, peeled and diced
02 - 7 ounces smoked mackerel fillets, skin removed and flaked
03 - 1 small shallot, finely chopped
04 - 2 tablespoons fresh chives, finely chopped
05 - 1 large egg
06 - 2 tablespoons all-purpose flour, plus extra for dusting
07 - Salt and freshly ground black pepper, to taste
08 - Zest of 1 lemon
→ For Frying
09 - 3 to 4 tablespoons vegetable oil
→ Dill Yogurt
10 - 5.3 ounces plain Greek yogurt
11 - 2 tablespoons fresh dill, finely chopped
12 - 1 teaspoon lemon juice
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Place diced potatoes in a saucepan of salted water and boil until fork-tender, approximately 12 to 15 minutes. Drain thoroughly and allow potatoes to steam-dry for 2 to 3 minutes.
02 - Using a potato masher, mash the potatoes until smooth. Allow to cool slightly before proceeding.
03 - Add flaked smoked mackerel, chopped shallot, chives, lemon zest, egg, and flour to the mashed potatoes. Season with salt and black pepper. Mix gently until just combined.
04 - Divide the mixture evenly and shape into 8 cakes. Lightly dust each side with additional flour for coating.
05 - Heat vegetable oil in a large non-stick skillet over medium heat. Fry the cakes in batches for 3 to 4 minutes per side, or until golden brown and crisp. Transfer to kitchen paper to drain excess oil.
06 - In a mixing bowl, combine Greek yogurt, chopped dill, lemon juice, and a pinch of salt and pepper. Stir until evenly blended. Adjust seasoning to taste.
07 - Arrange warm potato cakes on serving plates and accompany with a generous dollop of dill yogurt on the side.
