Herb fish cakes with avocado salsa
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
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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.
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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.
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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.
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Combine apple, celery and rocket in a small bowl to make salad.
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For avocado salsa, combine ingredients in small bowl.
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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.
