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RECIPE
20 INGREDIENTS 9 STEPS 1hr 30min

Herbed Hake Polpette with Dill Yogurt

Herbed Hake Polpette with Dill Yogurt Recipe is a fresh and zesty way to enjoy Cape Hake. The polpette is served with a herby, lemony yogurt, and crunchy homemade pickled cucumbers. Perfect for a snack dinner or tomorrow’s lunchbox.
Herbed Hake Polpette with Dill Yogurt Recipe | SideChef
Herbed Hake Polpette with Dill Yogurt Recipe is a fresh and zesty way to enjoy Cape Hake. The polpette is served with a herby, lemony yogurt, and crunchy homemade pickled cucumbers. Perfect for a snack dinner or tomorrow’s lunchbox.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1hr 30min
Total Time
$1.68
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1.3 lb
Skin-On Hake Fillets
1
Shallot
3 sprigs
1 sprig
2/3 cup
as needed
to taste
Coarse Black Pepper

Dill Yogurt

3 sprigs
Fresh Dill , finely chopped
up to 4 sprigs
1/2
Lemon , zested
1 clove
Garlic , grated

Pickles

2/3 cup
Water
1/2 Tbsp
Fine Salt
1 cup
Distilled White Vinegar
1 tsp
Mustard Seeds
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Nutrition Per Serving

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CALORIES
267
FAT
7.2 g
PROTEIN
35.6 g
CARBS
17.8 g

Author's Notes

Make the pickled cucumbers at least a week ahead or use store-bought gherkins in the dill yogurt.

Alternatively, drizzle a little olive oil over the polpette and bake on a lined sheet for 25-30 minutes at 400 degrees F (200 degrees C).

Cooking Instructions

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Step 1
To make the pickles, use a pin to prick each Small Cucumbers (3 3/4 cups) a few times. Heat the Water (2/3 cup) , Distilled White Vinegar (1 cup) , Granulated Sugar (1 tsp) , Fine Salt (1/2 Tbsp) , Bay Leaves (2) , and Mustard Seeds (1 tsp) not letting the mixture come to the boil.
Step 2
Pack the cucumbers tightly into a large, sterilized jar and pour over the brine, ensuring the cucumbers are completely covered. Tightly close the lid and leave the cucumbers to pickle for a week. Refrigerate after opening.
Step 3
For the polpette, place the Mashed Potatoes (2/3 cup) , Shallot (1) , Fresh Dill (3 sprigs) , Fresh Mint (1 sprig) , and Italian Flat-Leaf Parsley (3 sprigs) into a food processor and pulse until finely chopped.
Step 4
Slice the Skin-On Hake Fillets (1.3 lb) into sections and add to the food processor and blitz until combined. Season the mixture with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) .
Step 5
Use a spoon to shape the mixture into small balls, arranging them on a lined baking sheet. Refrigerate the polpette for 1 hour or overnight to firm up.
Step 6
Pour Olive Oil (as needed) into a heavy-bottomed frying pan and carefully lower each polpette into the oil. Fry the polpette over medium heat until brown on all sides, usually 5-8 minutes.
Step 7
To make the dill yoghurt, combine the Fresh Dill (3 sprigs) , Lemon (1/2) , and Garlic (1 clove) with the Greek Yogurt (1 cup) .
Step 8
Finely chop two pickles and add them to the yogurt, along with 10 ml of the pickling brine. Season with salt to taste and keep chilled until needed.
Step 9
To serve, spoon a dollop of dill yogurt into a dish and top with extra chopped pickles, a few of the polpette, and a drizzle of olive oil over the top.
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Nutrition Per Serving
Calories
267
% Daily Value*
Fat
7.2 g
9%
Saturated Fat
2.9 g
14%
Trans Fat
0.1 g
--
Cholesterol
88.4 mg
29%
Carbohydrates
17.8 g
6%
Fiber
2.2 g
8%
Sugars
6.9 g
--
Protein
35.6 g
71%
Sodium
1325.5 mg
58%
Vitamin D
0.1 µg
0%
Calcium
136.9 mg
11%
Iron
1.3 mg
7%
Potassium
422.9 mg
9%
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