Chilli & Ginger Haddock Fishcakes with Cucumber and Avocado salsa
- 30 minutes
- 4 people
Looking for an alternative Christmas starter or just simple lunch option that’s ready in minutes? Our Chilli and Ginger Fishcakes can be cooked in the air fryer and oven and are made with 100% responsibly caught Irish Haddock. Liven up your side salad with cucumber, avocado and apple salsa, served with a zesty mayo. An effortless tasty starter or lunch, ready in less than 30 minutes.
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Ingredients
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
150g mayonnaise
Handful of salad leaves, dressed, to serve
Sea salt
Freshly ground black pepper
Instructions
- 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.
