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Prep time: 20 mins
Cook time: 14 mins
Servings: 4
Ingredients
50 grams of ground coconut
1 finely chopped green onion
1 egg
500 grams of white fish fillet (pollack, pangasius, tilapia, cod or halibut)
1 zest and Juice of lime
3 tbsp of fresh coriander or flat leaf parsley
1½ tsp of red chili paste
1 ripe mango, peel and chop into small size cubes
Directions
1. In a mixing bowl, combine together the mango cubes, half lime zest and juice, 1 tbsp of coriander and ½ teaspoon red chili paste.
2. Purée fish in a blender or food processor and then mix with remaining of the lime zest, 1 egg, red chili paste, remaining juice and 1 teaspoon salt. Stir in the remaining coriander, 2 tbsp of coconut and green onion.
3. Pour the remaining coconut onto a soup plate. Shape the fish mixture evenly into 12 round cakes, and coat in the coconut.
4. Cook in batches, arrange 6 fish cakes in the Air fryer basket and cook for 7 minutes until they are golden brown. Repeat with the remaining fish cakes. Pour mango salsa over fish cakes and serve.
