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April 22, 2018

Angelfish Fishcakes with Avocado Salsa

Posted on April 4, 2015 by in seafood

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Angelfish Fishcakes

Angelfish Fishcakes, sounds a bit too fishy to me, but if I called them Angel Fishcakes, people might have the impression that the fishcakes had angelic qualities!

Angelfish Fishcakes sounds overkill, too fishy, in language terms “redundancy”, but you get the point! You can use any fish, canned pilchards, canned tuna or fresh tuna for that matter! The secret here is in the combination of flavors. The salty fish, the creamy avocado, the tart kiwi and the crispy apple! Let me not get ahead of myself, lets stick to the fish for a minute. I prefer the game fish, hake is not bad, but my first choice is angelfish or yellow tail if you are using fresh fish. Whenever I buy angelfish to make for supper, I always buy more than I need! I can use it pate or these delicious fish cakes.


Angelfish Fishcakes

Angelfish Fishcakes

makes 20 canapé size

Ingredients

500 ml  cooked angelfish – flaked ( you can use raw, the fishcakes will just cook a little longer)

200 ml oats – raw

3 eggs

125 ml fresh coriander – chopped

2-3 chopped spring onions

zest and juice of 1 lemon

salt and pepper to taste

oil for frying

Method

Mix all the ingredients for the fish cakes in a bowl and use your hands to shape 20 small fish cakes. Heat a little oil in a pan and fry the fish cakes until golden brown. Drain on kitchen toweling and keep warm.

Angelfish Fishcakes

Avocado, kiwi and Green Apple Salsa

Ingredients

2 green apples – peeled and diced in very small cubes

1 kiwi – peeled and diced

1 ripe avocado – peeled, pip removed and diced

15 ml lemon juice

10 ml olive oil

5 ml sugar

salt to taste

To serve

1 x 150g tub Fairview Full Fat Yogurt

any green chili jam – I bought mine at a market, but chopped chilies will be ok!

Method

Mix all the salsa ingredients together. To plate, place all the fishcakes on a beautiful platter or wooden board. Top with some of the salsa, a dollop of cream cheese and some green chili jam!

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One Response to “Angelfish Fishcakes with Avocado Salsa”

  1. Bettie Dóckel 16 December 2015 at 2:23 pm #

    Lyk en klink bitter lekker.
    Wat kan Tim Noakes se volgelinge gebruik ipv hawermout om viskoekies te bind!


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