Seafood Cakes with Avocado-Mango Salsa
Ingredients
- For the seafood cakes
- 2 slices Toast
- 60 milliliters hot Coconut milk
- 1 chili pepper
- 500 grams mild, white fish fillets (such as redfish)
- 100 grams King prawn (ready to cook, peeled and deveined)
- 2 shallots
- 50 milliliters sesame oil (light)
- 1 egg
- 1 Tbsp freshly chopped cilantro
- 1 breadcrumbs (as needed)
- salt
Preparation steps
For the salsa: Peel mango, cut the flesh away from the pit and puree in a blender. Halve avocado, remove pit and scoop out flesh. Cut into small cubes and drizzle with lime juice. Peel and finely chop onion. Rinse scallion, halve lengthwise and finely chop. Rinse and halve chile, remove seeds and ribs, and finely chop. Mix together mango puree, avocado, scallion, onion, chile, ginger and cilantro. Season with cane sugar and salt.
Soak toast in coconut milk. Rinse and halve chile, remove seeds and ribs, and chop. Rinse fish fillet and shrimp, pat dry and finely chop. Peel and chop shallots and sauté in 1 tablespoon oil until translucent. In a bowl, mix together toast (squeezed to remove excess liquid), chile, fish, shrimp, shallots, egg and cilantro. If the mixture doesn't hold together, mix in breadcrumbs. Season with salt.
Form mixture into small patties. In a pan, fry patties in remaining oil until light brown, 3-4 minutes per side. Serve seafood cakes with salsa.
