This recipe is basically an east/west fusion, blended with thai herbs and flavours. If you are a little intimidated by the mango salsa because of the taste, I reassure you, you are going to love it! [ Just like my mother who was really reluctant to taste the mango salsa, I must say, she ended up eating everything, the dish was tip top clean!]
So let's get started!
- Hand blender (you can use your regular blender)
- Kitchen Scale
- Fish Cakes:
- 350g of cooked and mashed potato
- 300g of salmon, cooked, skinned, boned and flaked
- 2 spring onions, finely chopped
- Handful of fresh coriander, finely chopped
- Salt and pepper to taste
- 2 beaten eggs
- 50g of flour
- 100g of fresh breadcrumbs
- Vegetable oil for frying
2. Mango Salsa/Dressing
- 1 Mango
- Juice and zest of 3 limes
- 1 clove of garlic, crushed
- 1 red chilli, deseeded, and chopped
- Handful of fresh coriander
- 2 tbsp of Thai Fish Sauce
- 50 ml of sunflower oil
- Place the mashed potato, chopped coriander, spring onions, 1 beaten egg and flaked salmon in a small bowl. With the help of a fork mix well until bound together.
- Shape into cakes and chill until firm.
- Dip each cake in flour, then into remaining beaten egg and finally in the breadcrumbs.
- Heat vegetable oil in frying pan.
- Gently fry fish cakes on each side for about 2-3 minutes until golden brown.
- Peel and stone the mango.
- Dice half of the mango. Place the remaining half in blender with chilli, garlic, lime, fish sauce and sunflower oil.
- Blend together until creamy.
- Add the chopped coriander and blend briefly to incorporate.
- Pour into serving bowl and throw in the other half diced mango.
- Like I said, I had only some salmon leftover, about 100g, so I halved the recipe which worked fine for me.
- The chilling time for me took about 30-45 minutes, and in the meanwhile I made the mango salsa.