Thai fish cakes with asian mango salad

Thu, 19 September 2019

If you're on the hunt for a dish that's fresh, tasty and and nutritious then today's recipe might be right up your street! Fishmonger George Stephens joined us in the Ireland AM kitchen this morning to show us how to make some delicious Thai fish cakes with an asian mango salad.

Recipe: Thai fish cakes with asian mango salad

INGREDIENTS
200g hake choped finely
12 prawns chopped finely
Half a red pepper chopped finely
3 baby corns chopped finely
A handful of fresh coriander chopped finely
1 chilli finely chopped
2 spring onions finely chopped
1 egg
200g breadcrumbs
1 tbs mayonnaise
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For the salad
1 ripe mango sliced or cubed
10 cherry tomatoes halved
2 tbs salted peanuts
100g beansprouts
Mangetout 80g sliced finely
Fresh coriander picked with stalks removed
1tbs soy sauce
1tbs fish sauce
1 tbs lime juice
1 tbs honey
1 tbs sweet chilli sauce

METHOD
1. Put all the ingredients for the fish cakes into a mixing bowl and mix well with your hands or a spoon . Leave the mixture to stand for 20 mins in the fridge.
2.make 12 balls with the mixture and flatten them out to form fish cakes.
3. Fry these cakes in a frying pan with some rapeseed or vegetable oil for about 3 minutes each side until they are cooked through and golden brown .
4. For the asian salad combine the mango ,tomatoes, peanuts ,beansprouts,finely chopped mange tout and fresh coriander in a bowl .
5. Mix the sesame oil,soy sauce,fish sauce,lime juice,honey and sweet chilli in a bowl and whisk together . Now pour over the salad .
6. Serve both the salad and fish cakes together for a really enjoyable treat