Fish Cakes With Ripe Mango Salsa


  1. Combine fish cake ingredients in a bowl. Form into 2″ balls (about 50 g each).  Chill to set, about 30 minutes.
  2. 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.
  3. 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.
  4. Salsa: Combine ingredients in a bowl and mix well.