AUSSIE FISH CAKES w/SWEET CHILI & MANGO

By BobD

Ingredients

• Fish cakes are a common item on Australian tables, probably coming from the traditional English Cod
• and Potato cakes, but with a lighter hand and often Asian accents. You can use any type of seafood or
• fish combination, or go all out and use Southern Rock Lobster.
• 1 1/2 pound firm boneless, skinless white fish, salmon or seafood (or a mixture) - try Hiramasa,
• Barramundi, Tasmanian Salmon or Ocean Trout, Banana Prawns
• 1 egg white
• 1/4 cup chopped cilantro or basil
• 1 tablespoon grated ginger
• 1 stalk lemongrass, finely diced
• salt, to taste
• Panko, for coating
• 2-3 tablespoons olive oil
• Mango Sauce
• 1/2 cup diced mango flesh
• 1 tablespoon fresh lime juice
• 1 tablespoon sweet chili sauce, or to taste

Preparation

Step 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.

Cut fish into large pieces and place in a food processor with the egg white, herbs, ginger, lemongrass
and salt.

Press the pulse button until just coarsely chopped. Shape into cakes and roll in panko. If possible, refrigerate for 30 minutes to firm the cakes.

Heat the oil in a large non-stick pan and cook the
cakes on medium heat for 4-5 minutes each side, depending on thickness, or until cooked as desired.

Serve with the sauce.