Ingredients
For the fish cakes :500g mackerel fillets with pinned bones remove
3 spring onions finely chopped
2 red chillies, chopped
2 tbsp fresh coriander chopped
2 cloves garlic, chopped
100g green beans chopped into small rings
2 stems of lemon grass chopped
1 tsp vegetable oil
1 tsp Savoury Seaweed Flakes
1 large pinch of Original Cornish Sea Salt
For the mango and avocado salsa:
1 cucumber peeled, halved lengthways and de-seeded
1 ripe avacado diced
1 mango sliced and diced
2 chillies deseeded & finely chopped
I red onion finely chopped
2 tbsp fresh corriander leaves chopped
2 tbsp fresh mint chopped
½ tbsp nam pla (fish sauce)
Instructions
- Cut fish into small pieces and put in food processor.
- Add the chillies, coriander, garlic, lemongrass, Savoury Seaweed Flakes and fish sauce, blend to a paste.
- Transfer to a bowl. Add green beans & spring onions and gently mix. Chill in refrigerator for approx 20 minutes.
- Using a heavy-based frying pan heat oil over a medium to high heat.
- Shape the chilled paste into small cakes using your hands.
- Carefully lower the fish cakes into the hot oil, fry until lightly cooked, crisp and brown, turning once during cooking - approx 1 minute on each side.
- Remove from the oil using a slotted spoon and set aside on absorbant kitchen paper. Repeat the process with the remaining fish cakes.
- For the salsa - combine all ingredients, gently stir, cover and leave in the fridge until ready to serve.
- Place the fish cakes on a plate, serve the salsa alongside and enjoy!
