Fish Frikkadels with Pineapple Salsa

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

This is a version of a recipe that we cooked on my TV show, Sarah’s Food Safari, on the banks of the Zambezi River in Zimbabwe, so for that reason it will always be special and have amazing memories attached to it. But you should also know that it’s deliciously fresh and healthy, and the salsa is zingy and YUM.

Preparation time 25 minutes
Cooking time 30 minutes

Ingredients

What you’ll Need

  • 400 g firm white sustainable fish fillets
  • salt and freshly ground black pepper
  • 1 tsp olive oil
  • 3 medium-sized sweet potatoes
  • 1 cup frozen peas
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp chopped fresh coriander
  • 1 Tbsp lemon juice
  • 2 tsp lemon zest
  • pinch each of ground cumin, ground coriander and curry powder
  • 1 egg, lightly beaten

Pineapple salsa

  • 1 small ripe pineapple, peeled and cubed
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp chopped fresh coriander
  • 1 heaped tsp grated fresh ginger
  • 1 small red chilli, deseeded and finely chopped
  • juice and zest of 1 lime
  • pinch of sugar or drizzle of honey, or to taste

Method

What to do

  1. Preheat the oven to 200 °C. Place the fish on the shiny side of a large sheet of tinfoil, sprinkle with a pinch of salt and pepper and add the olive oil. Wrap up tightly and bake for 10–12 minutes, or until just cooked through, then remove and set aside to cool.
  2. Meanwhile, halve and boil the sweet potatoes with their skins on for 15 minutes, or until soft, adding the peas for the last 2 minutes of cooking time. Drain the sweet potatoes and peas, allow the sweet potatoes to cool and steam for a few minutes and then remove the skins, season with salt and pepper and mash roughly. (Alternatively, steam or bake the sweet potatoes in their jackets.)
  3. Flake the fish into a bowl, then add the mashed sweet potatoes and peas, herbs, lemon juice, lemon zest, spices and the egg. Season with salt and pepper and mix until combined.
  4. Shape the mixture into 10–12 golf ball-sized patties, just gently flattened, and arrange them in a lightly greased baking dish or shallow nonstick baking tray. Refrigerate for about 15 minutes to firm up a little or until you are ready to cook.
  5. While the frikkadels are in the fridge, mix together all the salsa ingredients in a pretty serving bowl and season to taste.
  6. Just before cooking the frikkadels, brush with a little olive oil. Then bake at 200 °C for 8–10 minutes, or until golden. If you’d like a crispier finish, then turn on the grill for the last 2–3 minutes.
  7. Serve immediately with the pineapple salsa on the side.

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