Dill-Potato Fish Cakes with Chive-Buttermilk Sauce
Tender fish cakes with a delicate dill-potato base, finished with a cool, tangy chive-buttermilk sauce that complements the flaky fish perfectly. This seafood ready in about 32 minutes layers grams, cooked and flaked salmon fillet, grams, boiled and mashed potato, tablespoons, finely chopped fresh dill into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 295 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 180 grams, cooked and flaked salmon fillet
- 120 grams, boiled and mashed potato
- 3 tablespoons, finely chopped fresh dill
- 20 grams, finely minced red onion
- 1 tablespoon all-purpose flour
- 1 large egg
- 2 tablespoons panko breadcrumbs
- 10 grams, melted butter
- 2 tablespoons buttermilk
- 1 tablespoon, finely chopped fresh chives
Instructions
- Step 1: In a large bowl, mix 180 grams flaked salmon, 120 grams mashed potato, 3 tablespoons chopped dill, and 20 grams minced red onion. Add 1 tablespoon all-purpose flour and 1 large egg, mixing gently until combined.
- Step 2: Divide mixture into 6 portions, shaping each into a 1-inch thick patty. Lightly coat each patty with 2 tablespoons panko breadcrumbs.
- Step 3: Heat 10 grams melted butter in a non-stick skillet over medium heat until hot. Add patties and cook for 3-4 minutes per side until golden brown and crisp.
- Step 4: Whisk 2 tablespoons buttermilk with 1 tablespoon chopped chives to make the sauce. Serve cakes immediately with sauce drizzled over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dill-Potato Fish Cakes with Chive-Buttermilk Sauce take to make?
Total time is about 32 minutes (20 min prep + 12 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Dill-Potato Fish Cakes with Chive-Buttermilk Sauce?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Dill-Potato Fish Cakes with Chive-Buttermilk Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dill-Potato Fish Cakes with Chive-Buttermilk Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dill-Potato Fish Cakes with Chive-Buttermilk Sauce?
Seafood seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Amazing recipe, made for a dinner party and everyone raved about it.
- ★★★★★
The fish cakes were perfectly crispy and the sauce was a dream! My family loved them.
- ★★★★☆
The dill was too strong for my taste, but the sauce was excellent. I'll adjust next time.
