Fish Frikkadels with Pineapple Salsa

Name: Fish Frikkadels with Pineapple Salsa
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 400 grams (14 ounces) firm white fish fillets; Salt and freshly ground black pepper; 1 teaspoon olive oil, plus for brushing; 3 medium sweet potatoes; 1 cup frozen peas; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh mint; 1 tablespoon lemon juice; 2 teaspoons lemon zest; Pinch cumin; Pinch coriander; Pinch curry powder; 1 egg, lightly beaten; 1 small ripe pineapple, peeled and cubed; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh mint; 1 heaped teaspoon grated fresh ginger; 1 small red chile, seeded and finely chopped; Zest and juice of 1 lime; Pinch sugar or drizzle honey, more to taste

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Level: Intermediate

Total: 1 hr 20 min
Active: 1 hr 15 min

Yield: 4 servings

Level: Intermediate

Total: 1 hr 20 min
Active: 1 hr 15 min

Yield: 4 servings

Ingredients

Fish:

400 grams (14 ounces) firm white fish fillets

Salt and freshly ground black pepper

1 teaspoon olive oil, plus for brushing

3 medium sweet potatoes

1 cup frozen peas

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

1 tablespoon lemon juice

2 teaspoons lemon zest

Pinch cumin

Pinch coriander

Pinch curry powder

1 egg, lightly beaten

Salsa:

1 small ripe pineapple, peeled and cubed

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

1 heaped teaspoon grated fresh ginger

1 small red chile, seeded and finely chopped

Zest and juice of 1 lime

Pinch sugar or drizzle honey, more to taste

Directions

For the fish: Preheat the oven to 400 degrees F.
Place the fish on the shiny side of a large sheet of tin foil, sprinkle with a pinch of salt and pepper and drizzle with the olive oil. Wrap tightly and bake until the fish is just cooked through, 10 to 12 minutes. Set aside to cool. Raise the oven temperature to 425 degrees F for the frikkadels.
Meanwhile, halve the sweet potatoes and boil them in their skins until soft, 15 minutes, adding the peas for the last 2 minutes. Drain the potatoes and peas. Allow the potatoes to cool and steam for a few minutes and then remove the potato skins. Season with salt and pepper, and mash roughly. (Alternatively, steam or bake the potatoes in their jackets.)
Flake the fish into a bowl, then add in the mashed potato and peas and the cilantro, mint, lemon juice, lemon zest, cumin, coriander, curry powder and egg. Season with salt and black pepper and mix until combined.
Shape the mixture into 10 to 12 golf-ball-size patties, just gently flattened, and lay them into a lightly greased baking dish or shallow non-stick baking sheet. Refrigerate for at least 15 minutes to firm up a little.
For the salsa: In a bowl, combine the pineapple, cilantro, mint, ginger, chile, lime juice and zest, and sugar. Toss well.
Just before cooking the frikkadels, brush the patties with a little olive oil. Transfer to the oven and bake until golden, 8 to 10 minutes. (If you'd like a crisper finish, then turn on the grill for the last 2 to 3 minutes.)
Serve immediately with the pineapple salsa on the side.