Mexican fish cakes with avocado salsa
Posted on May 27, 2010
in Recipes
750 grams starchy potatoes, peeled
250 grams cooked white fish or smoked fish
½ small red onion, finely diced
1 teaspoon minced garlic
2 teaspoons Mexican chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2–4 tablespoons chopped fresh parsley or coriander
avocado salsa
2 ripe avocados
½ small red onion, peeled and finely chopped
1 long red chilli, deseeded and finely chopped
¼ cup chopped fresh coriander or parsley
juice of 1 lemon
Serves: 6
Preparation time: 25 minutes
Cooking time: 15 minutes
Always a favourite, these are lightly spiced with Mexican flavours. Make them smaller and serve them in taco shells with all the trimmings.
Cut the potatoes into large, even-sized pieces and…
250 grams cooked white fish or smoked fish
½ small red onion, finely diced
1 teaspoon minced garlic
2 teaspoons Mexican chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2–4 tablespoons chopped fresh parsley or coriander
avocado salsa
2 ripe avocados
½ small red onion, peeled and finely chopped
1 long red chilli, deseeded and finely chopped
¼ cup chopped fresh coriander or parsley
juice of 1 lemon
Serves: 6
Preparation time: 25 minutes
Cooking time: 15 minutes
Always a favourite, these are lightly spiced with Mexican flavours. Make them smaller and serve them in taco shells with all the trimmings.
Cut the potatoes into large, even-sized pieces and…
