Fish Cakes with Pineapple Salsa


Serves 4

For the Fish cakes:

800g skinless hake fillets
2 spring onions, finely chopped
1 red chilli, finely chopped
4 Tbs finely chopped coriander
Zest of 1 lemon, finely grated
¼ cup mayonnaise
Salt and pepper
50g butter
4 Tbs olive oil

For the salsa:

180g fresh pineapple, chopped
1 Tbs coriander, finely chopped
1 lime, zested and juiced
½ red chilli, deseeded and finely chopped


Using a sharp knife, chop the fish as finely as possible – do not mince the fish as it will result in tough fishcakes.

Place the chopped fish, spring onion, chilli, coriander, lemon zest, ginger, mayo and seasoning into a bowl and mix together well.

Form mixture into 8 cakes, then refrigerate for 30 minutes.

Heat butter and oil in a pan then fry the fishcakes for about 4 minutes on each side until golden and cooked through.

Mix together the salsa ingredients and season with salt and pepper to taste.

Serve the fish cakes topped with the salsa.