Ingredients
800 Grams Hake fillets
100 Grams Lancewood cottage cheese
2 Spring onions (finely chopped)
1 Red chilli (finely chopped)
4 Tablespoons Coriander (finely chopped)
Zest of 1 lemon (finely grated)
1 Teaspoon Ginger (finely grated)
1/4 cup Japanese mayo
Salt and pepper
50 Grams Butter
4 Tablespoons Olive oil
200 Grams Cherry tomatoes (Halved)
1 Red onion (sliced)
Pinch chilli flakes
2 Teaspoons Sugar
Salt and pepper
2 Tablespoons Rice vinegar
1 Avocado (diced)
2 Tablespoons Chopped coriander
Instructions
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.