First make the relish: Combine the celery, spring onion, apple and lemon juice in a glass dish. Add the mayonnaise, yoghurt, horseradish and celery leaves. Mix well, transfer to a serving dish, cover and set aside until required.
Place the Sea Harvest Hake Medallion cubes and egg whites in the processor and pulse until coarsely chopped. Transfer to a mixing bowl and cover.
Grate the potato coarsely and place in a medium bowl. Add enough cold water to cover the potatoes. Now stir the potatoes; the excess starch will dissolve in the water and the process will help prevent the potatoes from turning blue-grey.
Drain well then dry thoroughly. A salad spinner lined with a dry clean cloth works like a bomb. When the potato is dry enough, add it to the fish then sprinkle with the corn starch.
Add the herbal salt, black pepper and nutmeg and stir lightly but well until combined.
Heat a non-stick pan to medium and drop spoons-full of the patty mixture into the pan.
Fry for 5 minutes per side or until golden brown then transfer to a serving platter.
Garnish with the apple and lemon slices and celery leaves and serve warm with a green salad and butterbean mash.
Reprinted with permission of I Love Cooking. To see more
recipes, click here.