Fish Cakes with Sweet Chili and Mango Sauce

By: Sally James

  • Yield:

    4 Servings

  • Course:



  • 1 1/2 pounds firm boneless, skinless white fish, salmon or seafood, (or a mixture)
  • 1 egg white
  • 2 tablespoons chopped basil or parsley
  • panko, for coating
  • 2-3 tablespoons olive oil
  • Mango Sauce
  • 1/2 cup diced mango flesh
  • 1 teaspoon fresh lime juice
  • 1 tablespoon sweet chili sauce, to taste


  1. To make the sauce, puree or mash the mango flesh with the lime juice and stir in the sweet chili sauce a little at a time to taste.
  2. Cut fish into large pieces and place in a food processor with the egg white and basil. Process until coarsely chopped.
  3. Shape into cakes and roll in panko.
  4. Heat the oil in a large non-stick pan and cook the cakes for 3-4 minutes each side, depending on thickness, or until cooked as desired. Serve with the sauce.