Dill & Chive Fish Cakes



  • 600g flathead or other white fish (skinless & boneless)
  • 3 thin slices bread
  • 10g dill, roughly chopped
  • 5g chives, roughly chopped
  • 5g parsley, roughly chopped
  • Zest of 1 lemon
  • Salt and pepper
  • 2 tbs (40ml) olive oil, to fry


  • Green salad Lemon wedges


  1. Fit the Fusion Master Mincer with the Coarse Mincer Disc, and mince the fish into a mixing bowl. Feed minced mixture through again.
  2. Feed bread through the hopper into the mixing bowl.
  3. Place the triple blade attachment in the Turbo Chef®, add herbs; lock cover into position and pull the cord several times until contents are finely chopped. Empty contents into the bowl with the fish and bread.
  4. Add lemon zest and season generously with salt and pepper. Mix together thoroughly with clean hands and form into small patties.
  5. Place Chef Series™ Pure Cookware 28cm Frypan over a medium heat. Add oil and fish cakes. Cook for 2–4 minutes on each side or until cooked through and golden.
  6. Serve fish cakes with a side of green salad and lemon wedges.

Tupper Tips:

  • Leave your cookware to cool completely before cleaning. Do not rinse a hot pan with cold water.