Herbed Fish Rissoles with Avocado Salsa


600g white-fleshed fish
3cm piece ginger, grated
4 green onions, thinly sliced
1 egg
2 slices wholegrain bread, crumbed
1/4 cup flat-leaf parsley, finely chopped
1/2 cup chopped chives
olive oil cooking spray
mixed salad greens, to serve

Avocado salsa
1 telegraph cucumber
1 large ripe avocado
2 tablespoons chopped chives
1 tablespoon sweet chilli sauce
1 lime, juiced


Process fish in a food processor until minced. Transfer to a bowl. Add ginger, onions, egg, breadcrumbs, parsley, chives, and salt and pepper. Mix well to combine.
Shape mixture into 8 x 2cm-thick patties. Place onto a platter. Cover and refrigerate for 30 minutes.
Make salsa: Cut cucumber in half lengthways. Remove and discard seeds. Dice cucumber and place into a bowl. Peel and dice avocado. Add avocado, chives, sweet chilli sauce, lime juice, and salt and pepper to cucumber. Toss gently to combine. Cover and set aside.
Grease a barbecue plate or frying pan and preheat on medium heat. Spray patties with oil. Cook for 4 minutes each side, or until golden and cooked through. Serve warm with salsa and salad.





This recipe is from How To Cook Fish - http://www.howtocookfish.info

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