Asian-Style Hoki Fish Cakes & Garlic Rice

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. 
• Finely chop coriander.
• In a medium bowl, combine the vinegar and a good pinch of sugar and salt. 
• Add carrot to the pickling liquid. Add enough water to just cover carrot. Set aside.

TIP: Peeling the carrot very thinly helps it pickle faster!

• Transfer hoki fillets, sweet soy seasoning, ginger paste, coriander, remaining garlic, half the plain flour and a pinch of pepper to a food processor. Pulse until the mixture resembles a chunky paste. Transfer hoki mixture to a bowl.
• Using damp hands, shape mixture into 2cm-thick patties (2 per person).
• In a shallow bowl, combine the remaining plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Gently dip hoki patties into flour mixture to coat, followed by the egg and finally the breadcrumbs. Transfer to a plate.

TIP: If you don’t have a food processor, use a blender or stick blender instead.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed hoki patties in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the patties don’t stick to the pan. 

• While the patties are cooking, thinly slice cucumber into half-moons. Thinly slice fresh chilli (if using). Slice lemon into wedges. Drain pickled carrot.
• In a large bowl, combine mixed salad leaves, cucumber, carrot, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper to taste.