Prep Time: 45 Minutes

Serves: 8


  • 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:

  1. mix fish and egg whites in a food processor until combined.

  2. In a bowl combine fish mix with spring onion, dill and breadcrumbs. Season with salt and pepper.

  3. Heat olive oil in a large non-stick frying pan over medium heat.

  4. Flatten tablespoonful portions of fish cake mixture into pan.

  5. Cook for 1-2 minutes each side or until golden. Serve on platter topped with Pineapple and Avocado Salsa.