Speedy Salmon Fish Cakes with Mango, Avocado & Rice
By MorrisonsWhip up delicious Asian Salmon Fish Cakes with a crispy exterior and tender inside. Served with fragrant rice, refreshing mango and avocado salsa, and a sweet chili kick. Ready in 20 mins!Time and servings
Ingredients
11 total- 220g Salmon
- 250g Long Grain Microwave Rice
- 150g Mango
- 1 Avocado
- 1 Lime
- 2 Salad Onion
- 1 Red Chilli
- 10g Fresh Ginger
- 20g Coriander
- 2 Cloves Garlic
- 15ml Sweet Chilli Sauce
Method
7 stepsStep 1
Remove the Salmon fillet skins. Slice one of the fillets into 1cm chunks and the other fillet very finely, so it is almost minced. Put the fish into a bowl.
Step 2
Peel and mince the garlic and ginger. Slice the coriander (stalks and all), spring onion, and chilli very finely.
Step 3
Add the garlic and ginger into the bowl with the fish along with half of the coriander, spring onion and chilli.
Step 4
Mix this all together really well so that everything is combined. Use your hands, shape it into 4 patties. - these are your fish cakes.
Step 5
Slice the avocado in half, carefully remove the stone and then scoop out the flesh with a spoon. Chop the avocado and the mango into smaller chunks and set aside.
Step 6
Heat a tablespoon of oil in a non-stick frying pan and fry the fish cakes for 3-5 minutes on each side until crisp and golden and piping hot throughout. (don’t fiddle with them because they will fall apart!)
Step 7
Cook the rice according to the packet instructions. Slice the lime into wedges. To serve, make a bed of rice in a shallow bowl or plate. Place the mango, avocado, chilli, onion and coriander on top of the rice along with the cooked fish cake. Add sweet chilli sauce and a good squeeze of lime then tuck in.