Herb fish cakes with avocado salsa

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. 

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. 

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.

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

For avocado salsa, combine ingredients in small bowl. 

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.