Fish Frikkadels with Pineapple Salsa - Sarah Graham Food

Ingredients

• 400g 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, coriander and curry powder
• Pinch of salt and freshly ground black pepper
• 1 egg, lightly beaten
• 1 small ripe pineapple, peeled and cubed
• 1 heaped tsp grated fresh ginger
• 1 small red chilli, de-seeded and finely chopped
• Juice and zest of 1 lime
• Pinch of sugar or drizzle of honey, or more, to taste