Fish Cakes with Pineapple Salsa
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
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.