Step 1

Combine fish, eggs, breadcrumbs and parsley in a large bowl. Season with salt and pepper. Divide mixture into eight equal portions and shape into 8cm-diameter patties.

Step 2

Heat half the oil in a large non-stick frying pan over medium- high heat. Add the patties and cook for 3-4 minutes each side or until golden brown and just cooked through.

Step 3

Meanwhile, use a vegetable peeler to peel the cucumber lengthways into ribbons. Place in a bowl with spinach, watercress and tomato. Drizzle with remaining oil and toss to combine.

Step 4

Serve fish patties with the salad and tartare sauce.