Fish Cakes With Mango Chili Salad - cooking recipe

Ingredients

1 lb boneless white fish fillets, chopped
1 None mango, flesh chopped
1/2 cup fresh breadcrumbs
1/2 cup finely chopped cilantro leaves
1 None long red chili pepper, chopped
1 None lime, peel finely grated and lime juiced
1/4 cup flour
None None Vegetable oil, for shallow frying
None None FOR THE MANGO CHILI SALAD
2 None ripe mangoes, flesh chopped
2 None banana chili peppers or other mild chili pepper, seeded and chopped
1 None long red chili pepper, finely chopped
1/4 cup cilantro leaves
2 None limes, juiced
1 tbsp soy sauce
1 tbsp brown sugar

Preparation

Place fish, mango, breadcrumbs, cilantro, chili pepper, and lime peel and juice in a food processor. Process until finely chopped. Transfer mixture to a bowl.
Using clean hands, shape mixture evenly into 8 patties. Place on a baking pan. Flatten slightly. Refrigerate for 30 mins until the patties are firm.
For the salad, combine mango, chili peppers and cilantro in a large bowl. Whisk remaining ingredients in a small bowl. Drizzle over salad; toss to combine. Refrigerate until ready to serve.
Place the flour in a shallow bowl. Coat the patties in flour, shaking off the excess.
Heat the oil in a large skillet on medium heat. Cook the patties in 2 batches for 3-4 mins each side until golden and cooked through. Drain on a paper towel. Serve with mango chili salad.