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Lemon-fried Yabbies with Dill and Potato Cakes Recipe


PREP TIME: 10 min
COOK TIME: 20 min
READY TIME: 30 min
CALORIES: 344 (per serving)

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  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 lemon, sliced
  • 2 cloves garlic, sliced
  • 12 yabbies (or small crayfish), halved and cleaned
  • 2 tablespoons honey
  • Cracked black pepper


  • 3 potatoes, peeled and grated
  • 2 tablespoons chopped dill


1 To make potato and dill cakes, combine potatoes and dill in a small bowl. Place spoonfuls of mixture on a greased barbecue plate or in a frypan and flatten with a spatula.

2 Cook for 3 minutes on each side or until cakes are golden. Keep cooked cakes warm on the coolest part of the barbecue while cooking remaining mixture.

3 To cook yabbies, heat oil and butter in a frypan or on a barbecue over medium heat. Add lemon slices and garlic and cook for 4 minutes, stirring occasionally.

4 Add yabbies to pan or barbecue, and drizzle with honey and sprinkle with pepper. Cook for 2-3 minutes or until yabbies have changed colour and are cooked through. Serve with dill and potato cakes.


Calories: 344.6 Kcal
Fat: 9.4 g
Cholesterol: 173.6 mg
Sodium: 128.7 mg
Potassium: 1,189.8 mg
Carbs: 31.5 g
Protein: 32.5 g
Vitamin A: 6.0 %
Vitamin B-12: 62.2 %
Vitamin B-6: 39.4 %
Vitamin C: 57.7 %
Vitamin D: 3.2 %