FISH CAKES WITH RIPE MANGO SALSA
Home Foodie Three
- Combine fish cake ingredients in a bowl. Form into 2″ balls (about 50 g each). Chill to set, about 30 minutes.
- Dredge formed cakes in flour, dip in egg, and then coat with breadcrumbs. Pat down to flatten sides and to resemble the shape of mini-cake.
- Heat oil in pan then fry fish cakes until golden browned each side, about 3-5 minutes. Remove from heat and drain oil. Serve with mango salsa on the side.
- Salsa: Combine ingredients in a bowl and mix well.