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Speedy Asian Fish Cakes with Mango, Avocado & Rice

Speedy Asian Fish Cakes with Mango, Avocado & Rice

By Morrisons
Published on 23 May 2025
Whip 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!
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Time and servings

20 minsTotal time
2Servings

Ingredients

  • 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

  1. Step 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.

  2. Step 2

    Peel and mince the garlic and ginger. Slice the coriander (stalks and all), spring onion, and chilli very finely.

  3. Step 3

    Add the garlic and ginger into the bowl with the fish along with half of the coriander, spring onion and chilli.

  4. 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.

  5. 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.

  6. 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!)

  7. 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.