Dill & Chive Fish Cakes

SERVES 4 Persons


  • 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


  • Green salad Lemon wedges


  1. Place 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. Serve fish cakes with a green salad and lemon wedges.

Tupper Tips:

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