- 6 Fillets of Firm White Fish (e.g. orange roughy or perch)
- 2 quarters preserved lemon
- 6 shallots
- 2 egg whites
- cup coconut milk
- 1 tsp ground cumin
- 2 tsp ground coriander
- cup fresh mint chopped
- cup fresh coriander chopped
- 2 sml red chillies, seeded & chopped
- lime juice
- Rocket leaves and lime wedges to serve
Chop and prepare ingredients. Blend all except for the lime juice, in food processor until roughly combined. Shape into patties the size of your choice. Shallow fry in hot oil until browned both sides. Finish off in oven set at 180C for approx ten minutes. Remove and pour over lime juice. Serve on rocket leaves with lemon myrtle and caper mayo. Garnish with lime wedges.