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Fish cakes lime mayo and mango salsa

Fri, 19 January 2018

Fish cakes lime mayo and mango salsa

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.

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