Fish Cakes with Sweet Chili and Mango Sauce

By Sally James
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!


    • 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


    1. 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.
    2. Cut fish into large pieces and place in a food processor with the egg white and basil. Process until coarsely chopped.
    3. Shape into 8 cakes and roll in panko.
    4. 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.