recipes

Sunflower oil has a neutral flavour to let the natural flavours of the ingredients shine through and is ideal for shallow frying and light salad dressings. Click here for more info on oil type

Method

1. To make the mango salsa, place all the salsa ingredients into a large bowl and mix well. Season, to taste, with salt and freshly ground black pepper and transfer to a small bowl to serve.
2. To make the fishcakes, place the potatoes in a pan of salted water, bring to the boil and cook until tender, drain and leave to one side to cool.
3. Heat the sunflower oil gently in a non stick frying pan over a medium heat.
4. Place all the remaining fishcake ingredients into a bowl and mould together with your hands to form 2 fishcakes. 
5. Now line up plain flour, beaten eggs and breadcrumbs in separate bowls.
6. Coat the fishcakes with the flour, dusting off any excess, then dip into the egg wash and cost evenly with the breadcrumbs.
7. Place into a non stick frying pan and fry for two minutes on each side, until golden, then turn fishcake onto its edge and carefully fry until golden and cooked through.
8. To serve, place the fish cakes on a warm plate with the mango salsa on top.