Hand-cut chunks of fish give these fish cakes their character, while the sweet and spicy tomato salsa is the perfect accompaniment. We always make salsa in large quantities to ensure there are leftovers as it can be served with just about anything.
Mexican fish cakes with salsa
1 kg (2 lb 4 oz) skinless and boneless white fish fillets, finely chopped
2 garlic cloves, finely chopped
1 tablespoon finely grated ginger
4 spring onions (scallions), finely chopped
3 tablespoons finely chopped coriander (cilantro)
2 tablespoons finely chopped mint
2 long red chillies, finely chopped
2 teaspoons finely grated lime zest
1 tablespoon lime juice
peanut oil, for frying
lime wedges, to serve
4 tomatoes, diced
4 spring onions (scallions), thinly sliced
1/3 cup chopped coriander (cilantro) leaves
2 tablespoons lime juice
1 tablespoons extra virgin olive oil
1/2 teaspoon sugar
1/4 teaspoon sea salt
Combine the tomato, spring onion and coriander in a bowl. In a separate bowl, mix together the lemon juice, olive oil, sugar, and season to taste. Add the dressing to the tomatoes and mix well to combine. Refrigerate until ready to serve.
Combine the fish, egg, garlic, ginger, spring onion, coriander, mint, chilli and lime zest in a large bowl. Mix well and season with sea salt and freshly ground black pepper. Using wet hands, shape the mixture into patties and set aside.
Heat the peanut oil in large frying pan so it is about 1 cm (1/2 inch) deep over medium–high heat. Add the fish cakes and cook for 2 minutes on each side, or until just cooked through. Serve the fish cakes with a mound of tomato salsa and a wedge of lime.