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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Fish Cakes With Mango Chili Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions