Dill & Chive Fish Cakes with Slaw

SERVES 4 Persons



  • Lemon wedges 
  • 750g flathead or other white fish (skinless & boneless), cut into small pieces
  • ¾ cup panko or dried breadcrumbs
  • 2 tablespoons dill, roughly chopped
  • 2 tablespoons snipped chives
  • 1 tablespoon chopped parsley, roughly chopped
  • Finely grated rind of 1 lemon
  • 40ml olive oil, for frying


  • ¼ large or ½ small green cabbage
  • ¼ large or ½ small red cabbage
  • 1 large red apple
  • 3 medium carrots
  • ¼ cup finely chopped chives


  • 200g light sour cream
  • ½ cup egg mayonnaise
  • ¼ cup apple cider vinegar
  • 2-3 teaspoons Dijon mustard, depending on your taste


  • Lemon wedges


  1. Place fish cake ingredients in an Extra Chef fitted with triple blade attachment. Lock in cover and pull cord until mixture is minced.
  2. Lightly grease a Hamburger Press and Freezer Set with some oil. With clean hands, form mixture into 6 burgers using the Hamburger Press and Freezer Set.
  3. Place Chef Series™ Pure Cookware 28cm Frypan over a medium heat. Add oil and heat until hot. Cook fish cakes for 2–4 minutes on each side or until cooked through and golden.
  4. Rinse out your Extra Chef and pop in the slaw ingredients. Lock in cover and pull cord until finely grated.
  5. Rinse your Extra Chef again and pop in the Paddle Whisk attachment. Place all dressing ingredients in, pop on the cover and pull the chord until combined.
  6. Serve fish cakes with your slaw and lemon wedges.

Tupper Tips:

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