POLOKWANE – Did you know that salsa’s don’t only have to be made with tomato. This delicious salsa is made with pineapple to bring you the perfect sweet and spicy combo.
What’s for Dinner says lemon, ginger and red chilli give these tasty hake fishcakes a big flavour kick – and they’re delicious served with a fresh pineapple salsa.
Ingredients
- 800g skinless hake fillets
- 1 x KNORR Naturally Tasty Creamy Chicken and Broccoli Bake
- 2 spring onions, finely chopped
- 1 red chilli, finely chopped
- Finely Grated Zest of 1 Lemon
- 5ml ginger, finely grated
- 60ml mayonnaise
- 75ml finely chopped fresh coriander
- salt and freshly ground black pepper
- 50g butter
- 60ml olive oil
- 180g fresh pineapple, chopped
- 1 lime, zested and juiced
- extra chopped red chilli, to taste
Method
- Using a sharp knife, chop the fish as finely as possible – do not mince the fish as it will result in tough fishcakes.
- Place the chopped fish, spring onion, chilli, lemon zest, ginger, mayonnaise and 60ml of the coriander into a bowl. Mix together well and season to taste.
- Form the mixture into 8 cakes, then refrigerate for 30 minutes.
- Heat the butter and oil in a pan then fry the fishcakes for about 4 minutes on each side, or until golden and cooked through.
- For the salsa, mix together the pineapple, lime juice and zest, and a little extra chopped chilli, to taste. Season with salt and pepper
- Serve the fishcakes topped with the salsa.
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