Crisp fish cakes made with any variety of seafood, or your own designer mixture, are served with a sweet, tangy sauce with a bite of heat from sweet chili sauce. Perfect with a salad and baguette for a casual family meal!
Ingredients
INGREDIENTS
basil or parsley
egg white
firm boneless
skinless white fish
salmon or seafood (or a mixture)
fresh lime juice
mango flesh
olive oil
Panko
sweet chili sauce
Directions
DIRECTIONS
To make the sauce, puree or mash the mango flesh with the lime juice and stir in the sweet chili sauce a little at a time to taste.
Cut fish into large pieces and place in a food processor with the egg white and basil. Process until coarsely chopped.
Shape into 8 cakes and roll in panko.
Heat the oil in a large non-stick pan and cook the cakes over medium heat for 3-4 minutes each side, depending on thickness, or until cooked as desired. Serve with the sauce.
