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Recipe

Mango fish cakes with chilli salad

Oct 29, 2012 1:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Mango fish cakes with chilli salad
  • 500 gram white boneless fish fillets, chopped
  • 1 mango, flesh chopped
  • 1/2 cup fresh breadcrumbs
  • 1/2 cup finely chopped coriander leaves
  • 1 long red chilli, chopped
  • 1 lime, finely grated rind and juice
  • 1/4 cup plain flour
  • vegetable oil, for shallow frying
Chilli salad
  • 2 ripe mangoes, flesh chopped
  • 2 banana chillies, seeded, chopped (see tip)
  • 1/4 cup coriander leaves
  • 2 limes, juiced
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 long red chilli, finely chopped

Method

Mango fish cakes with banana chilli salad
  • 1
    Place fish, mango, breadcrumbs, coriander, chilli, rind and juice in a food processor. Process until finely chopped. Transfer mixture to a bowl.
  • 2
    Using clean hands, shape mixture into 8 even-sized patties. Place on a baking tray. Flatten slightly. Chill for 30 minutes, until patties are firm.
  • 3
    To make the salad, combine mango, chillies and coriander in a bowl. In a small jug, whisk together remaining ingredients. Toss through salad. Chill until required.
  • 4
    Place flour in a shallow bowl. Coat patties in flour, shaking off excess.
  • 5
    Heat oil in a large trying pan on medium. Cook patties in 2 batches for 3-4 minutes each side until golden and cooked through. Drain on paper towel. Serve with banana chilli salad.

Notes

Banana chillies are large, sweet and mild. Most supermarkets stock them, or use capsicum.

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