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.