Fishcakes with apple and cumin yoghurt

Fishcakes

Yoghurt and salsa

Fishcakes

1. 1Roughly chop the fish and coriander, and crush the garlic. Zest all 4 lemons/limes, then cut them into wedges for serving.
2. 2Add the fish, garlic, egg, coriander, cumin, three-quarters of the zest and ¾ teaspoon of salt to a food processor. Pulse until the mixture forms a coarse paste.
3. 3Take a heaped tablespoon of the mixture and form into a ball, then slightly flatten to make the fishcakes. Refrigerate for at least 15 minutes to firm up.
4. 4Heat the extra-virgin olive oil in a large non-stick frying pan over medium heat. Once hot, add the fishcakes in batches.
5. 5Fry for 3–4 minutes on each side until golden-brown. Transfer to a paper-towel-lined plate.

Yoghurt and salsa

1. 1Mix the yoghurt, cumin, the remaining lime zest, and 1/4 teaspoon of salt together in a small bowl. Refrigerate until ready to serve.
2. 2Slice the onion, green apple and chilli in thin slices, removing and discarding the chilli seeds. Combine in a separate bowl.
3. 3To serve, place the warm fishcakes inside the crisp lettuce cups. Top with a spoonful of the cumin yoghurt and the apple mix. Finish with extra coriander if available and a squeeze of fresh lime juice.