Prep Time: 45 Minutes
400 g skinless boneless fresh white fish fillets (e.g. ling, barramundi or blue eye trevalla)
2 egg whites
1 spring onion, ends trimmed and finely chopped
1 tablespoon fresh dill, finely chopped
1 cup (90 g) breadcrumbs
2 tablespoons olive oil
salt and pepper to taste
Pineapple and Avocado Salsa
quarter (1 cup or 100 g) pineapple, finely diced
1 large ripe avocado, diced
juice and zest of 1 lime
1 tablespoon olive oil
quarter small red onion, finely diced
quarter cup (25 g) fresh coriander leaves, coarsely chopped
For Pineapple and Avocado Salsa:
add all ingredients to a mixing bowl and toss gently to coat. Add salt and pepper to taste. Serve in a bowl with a spoon.
For fish cakes:
mix fish and egg whites in a food processor until combined.
In a bowl combine fish mix with spring onion, dill and breadcrumbs. Season with salt and pepper.
Heat olive oil in a large non-stick frying pan over medium heat.
Flatten tablespoonful portions of fish cake mixture into pan.
Cook for 1-2 minutes each side or until golden. Serve on platter topped with Pineapple and Avocado Salsa.