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Categories:
boneless white fish mango fresh breadcrumbs cilantro long red chili pepper lime flour vegetable oil MANGO CHILI SALAD mangoes banana chili peppers long red chili pepper cilantro soy sauce brown sugar
Viewed: 78 - Published at: a year agoIngredients
- 1 lb boneless white fish fillets, chopped
- 1 None mango, flesh chopped
- 1/2 cup fresh breadcrumbs
- 1/2 cup finely chopped cilantro leaves
- 1 None long red chili pepper, chopped
- 1 None lime, peel finely grated and lime juiced
- 1/4 cup flour
- None None Vegetable oil, for shallow frying
- None None FOR THE MANGO CHILI SALAD
- 2 None ripe mangoes, flesh chopped
- 2 None banana chili peppers or other mild chili pepper, seeded and chopped
- 1 None long red chili pepper, finely chopped
- 1/4 cup cilantro leaves
- 2 None limes, juiced
- 1 tbsp soy sauce
- 1 tbsp brown sugar
Method
- Place fish, mango, breadcrumbs, cilantro, chili pepper, and lime peel and juice in a food processor. Process until finely chopped. Transfer mixture to a bowl.
- Using clean hands, shape mixture evenly into 8 patties. Place on a baking pan. Flatten slightly. Refrigerate for 30 mins until the patties are firm.
- For the salad, combine mango, chili peppers and cilantro in a large bowl. Whisk remaining ingredients in a small bowl. Drizzle over salad; toss to combine. Refrigerate until ready to serve.
- Place the flour in a shallow bowl. Coat the patties in flour, shaking off the excess.
- Heat the oil in a large skillet on medium heat. Cook the patties in 2 batches for 3-4 mins each side until golden and cooked through. Drain on a paper towel. Serve with mango chili salad.
