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  1. Home
  2. Food

Herb fish cakes with avocado salsa

Trade fish and chips for something more gourmet. - by Diabetic Living
  • 06 May 2019
Herb fish cakes with avocado salsa
Prep: 15 Minutes - Cook: 20 Minutes - Serves 2
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Ingredients

300g spud lite potatoes, peeled and chopped

2 cloves of garlic, peeled

1 Tbsp extra virgin olive oil

300g skinless and boneless white fish fillets

Zest of half a lemon plus wedges to serve

Handful of parsley leaves

3 Tbsp of dried breadcrumbs or gluten-free bread crumbs

Freshly ground black pepper

1 small red apple cut into thinnsticks

1 stick of celery thinly diagonally sliced

60g rocket or baby spinach leaves

Avocado salsa

1 small avocado, chopped

8 cherry tomatoes, chopped

Freshly ground black pepper

Method

  1. Cook potatoes and garlic in a saucepan of boiling water for 10 to 12 minutes or until just tender. Drain and return to pan. Set aside to cool. 

  2. Meanwhile, heat 1 tsp oil in a medium non-stick frying pan on medium heat. Add fish and cook for 2 minutes each side, or until almost cooked through. Transfer to a plate and set aside to cool. Flake into pieces. 

  3. Place potato and garlic, fish, lemon zest, parsley, breadcrumbs and pepper in a small food processor. Cover and process until just combined and mixture is roughly chopped. Shape into 6 patties.

  4. Combine apple, celery and rocket in a small bowl to make salad.

  5. For avocado salsa, combine ingredients in small bowl. 

  6. Heat remaining oil in a large non-stick frying pan over medium heat. Add patties and cook for 3 minutes each side or until light golden brown and cooked through. Serve fish cakes with apple salad, avocado salsa and reserved lemon wedges. 

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