Method

Drain pineapple slices and fry till lightly browned.

Shape fish cake mixture into patties similar in size to the pineapple slices. Coat with egg and crumbs and bake or fry till rich golden brown in colour.

To serve, alternate patties and pineapple slices on a warmed serving plate and garnish with sliced red capsicum.

Serve with mashed potatoes and buttered green peas.