serves 4-6

• 350g firm white fish fillets
  
• 6 green onions, finely chopped
  
• 1 packet tofu (soybean curd)
  
• 1 green apple, diced with skin on
  
• 1 egg
  
• ½ teaspoon fresh minced ginger (optional)
  
• 1 clove garlic, minced
  
• 2 tablespoons teriyaki marinade
  
• 2 - 3 tablespoons cornflour
  
• 2 - 3 tablespoons crushed nuts
  
• 2 - 3 tablespoons vegetable oil
  
• extra teriyaki marinade to brush on

• Mix first 8 ingredients together.
  
• Add enough cornflour until mixture holds together like a paste.
  
• Shape into patties or balls.
  
• Roll some in crushed nuts, leave some plain.
  
• Heat oil in frypan or on the barbecue and cook fishcakes until golden brown, approximately 4 - 5 minutes on each side.
  
• Just before serving pour over a little extra teriyaki marinade and heat on each side of the fish cake to caramelise for extra flavour.