FISH CAKES WITH RIPE MANGO SALSA



Ingredients:

1 cup cooking oil for frying

Fish Cakes

1/2 kg white fish fillet (lapu-lapu or any white fish meat), poached*
1 (165 g) pack MAGNOLIA QUICKMELT CHEESE, grated
300 g potato, boiled, peeled and coarsely mashed
1/4 cup fine breadcrumbs
2 (15 g) stalks green onions, chopped
1/2 tsp iodized fine salt
1/2 tsp pepper
1/4 tsp paprika
1/4 tsp chili powder
1 tsp lemon juice
1 pc MAGNOLIA BROWN EGG, slightly beaten

Breading

1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1 pc MAGNOLIA BROWN EGG, slightly beaten
1/2 cup breadcrumbs

Salsa

112 g dried mangoes, diced (about 2/3 cup)
1 (30 g) pc onion, chopped
1/4 kg ripe tomatoes, diced (about 1/2 cup)
1 tbsp chopped cilantro (wansoy) leaves
2 tsp lemon juice
2 tsp sugar
1/8 tsp iodized fine salt

*to cook in little liquid using low heat

Procedure:

*to cook in little liquid using low heat

  1. Combine salsa ingredients. Chill until use
  2. Combine fish cake ingredients in a bowl. Form into 2 inch balls (about 50 g each).  Chill to set, about 30 minutes.
  3. 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-cakes.
  4. Heat oil in a pan then fry fish cakes until golden brown, about 3-5 minutes. Drain excess oil on paper towels. Serve with mango salsa on the side.

Makes 20 pieces.

 

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