Fish Cakes With Mango Chili Salad Recipe

Name: Fish Cakes With Mango Chili Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Place the flour in a shallow bowl. Coat the patties in flour, shaking off the excess.
5
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.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb boneless white fish fillets, chopped, 1 None mango, flesh chopped, 1/2 cup fresh breadcrumbs, 1/2 cup finely chopped cilantro leaves, and more.

Yes, Fish Cakes With Mango Chili Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fish Cakes With Mango Chili Salad

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