Herb fish cakes with avocado salsa recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 300g spud lite potatoes, peeled and chopped
• 2 cloves of garlic, peeled
• 1 Tbsp extra virgin olive oil
• 300g skinless and boneless white fish fillets
• Zest of half a lemon plus wedges to serve
• Handful of parsley leaves
• 3 Tbsp of dried breadcrumbs or gluten-free bread crumbs
• Freshly ground black pepper
• 1 small red apple cut into thinnsticks
• 1 stick of celery thinly diagonally sliced
• 60g rocket or baby spinach leaves
• Avocado salsa
• 1 small avocado, chopped
• 8 cherry tomatoes, chopped