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Located above Billingsgate Market in London's DocklandsOur location
450g Coley fillet, skinned & pin boned
1 shallot or 2-3 spring onions, finely chopped
1 teaspoon grated lime zest
1 tablespoon finely chopped parsley
½ teaspoon dried thyme
salt and pepper
1 egg white
Flour for dusting
Oil for frying
3 tomatoes, skinned, seeds removed & chopped
2 teaspoons chilli dipping sauce
1 tablespoon chopped chives
juice ½ lime
½ teaspoon runny honey
Small bread rolls to serve
Place the onions and fish fillets in a food processor and process in short bursts until finely chopped. Alternatively chop with a sharp knife.
Stir in lemon zest, herbs add seasoning and bind with egg white.
Dust hands with flour and divide the mixture into four portions, pat into flat rounds.
Heat the oil in a shallow pan, fry until lightly browned on either side, reduce the heat and cook gently for 4-5 minutes.
Meanwhile to make the salsa mix all the ingredients together.
Serve in a lightly toasted roll, topped with a spoon of salsa. Serve with baked sweet potato wedges.