Serves 4

For the fishcakes:

800g hake fillets

100g Lancewood Cottage Cheese

2 spring onions, finely chopped

1 red chilli, finely chopped

4 Tbs finely chopped coriander

Zest of 1 lemon, finely grated

1 tsp finely grated ginger

¼ cup Japanese mayo

Salt and pepper

50g butter

4 Tbs olive oil

For the pineapple salsa:

200g cherry tomatoes, quartered

1 red onion, sliced

Pinch chilli flakes

2 tsp sugar

Salt and pepper

2 Tbs rice vinegar

1 avocado, diced

2 Tbs chopped coriander

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

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

Form mixture into 6 cakes, then refrigerate for 30 minutes.

While the fishcakes rest in the fridge, make the salsa by combining all the ingredients

Heat butter and oil in a pan then fry the fishcakes for 3 minutes on each side until golden and cooked through.

To the roasted vegetables, add rice vinegar, avocado and chopped coriander, then season to taste.

Serve the fish cakes piping hot, topped with the salsa and a wedge of lemon.