Fri, 19 January 2018
Fish cakes lime mayo and mango salsa.
INGREDIENTS
FISH CAKE
200G SKINLESS SALMON
150 G SKINLESS WHITE FISH
150 G NATURAL SMOKED HADDOCK
200G BREAD CRUMBS
20 G CHOPPED PARSLEY /CHIVES
4 TBS OF SWEET CORN
1 TBS OF WHOLEGRAIN MUSTARD
1 EGG
I TBS SESAME SEEDS
SALT /PEPPER
MANGO SALSA
HALF A RIPE MANGO DICED FINELY
20G OF CORRIANDER CHOPPED
4 TBS OF SWEET CHILI SAUCE
LIME MAYO
JUICE OF HALF A LIME
1 TSP OF SUGER
6 TBS OF MAYO
Method
Ask your local fish monger to skin all your fish and dice it really fine.
Mix all your ingredients together in a large mixing bowl using your hands. You want the mixture to be firm and hold together .If the mix is to wet add some more breadcrumbs.
Split the mixture into 8 equal parts and shape into nice rounded fish cakes. Sprinkle them with the sesame seeds. For best results you should refrigerate your fish cakes 2 hours before frying.
To cook your fish cakes you need to fry them in a hot pan with some oil for about 4 minutes either side
To make the mango salsa you need to mix the diced mango with 4 tbs of sweet chilli sauce and 20g of chopped coriander. Chop the stalks as well as they will add flavour.
Serve the fish cakes on a plate with a mixed salad and drizzle the mango salsa over them. A little dollop of the lime mayo on the side and serve.