Chilli & Ginger Haddock Fishcakes with Cucumber and Avocado salsa
4 Donegal Catch Irish Haddock Chilli & Ginger Fishcakes
1 cucumber, seeds removed and finely diced
1 avocado, peeled, stoned and finely diced
1 green apple, finely diced
3 spring onions, finely sliced
2 tbsps extra virgin olive oil
Juice and zest of 1 lime
Handful of salad leaves, dressed, to serve
Freshly ground black pepper
- Preheat oven to 200 C / 180 C fan. Place the fishcakes onto a baking tray and place into the oven to cook for 25 minutes, until golden and piping hot throughout. (If using the air fryer, fishcakes take approx. 25 minutes but check your manufacturer's guidelines for best results and ensure fish is piping hot throughout when serving).
- To make the salsa, mix the cucumber, avocado, green apple, spring onions, olive oil, lime juice and some salt and pepper together in a bowl and set aside. Remember not to do this too far in advance or the avocado and green apple will begin to brown.
- Mix the mayonnaise and lime zest together with a pinch of salt and pepper. When the fishcakes are cooked, serve with the salsa, mayonnaise and some dressed salad leaves.