Crisp fish cakes made with any variety of seafood, or your own designer mixture, are served with a sweet, tangy sauce with a bite of heat from sweet chili sauce. Perfect with a salad and baguette for a casual family meal!
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
Directions
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.
Cut fish into large pieces and place in a food processor with the egg white and basil. Process until coarsely chopped.
Shape into cakes and roll in panko.
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.
