Irish Haddock Chilli & Ginger Fishcakes with Thai mango salad
2 Donegal Catch Irish Haddock Chilli & Ginger Fishcakes
1 mango, peeled, de-stoned and finely diced
½ red onion, finely diced
1 red chilli, deseeded and finely diced
1 lime, zested and juiced
1 tbsp. sesame oil
Handful coriander leaves
1 little gem lettuce, leaves separated
Sweet chilli sauce
- Preheat oven to 200 °C / 180 °C fan.Note: Donegal Catch fishcakes can also be cooked in an air fryer, see manufacturer’s guidelines for best results.
- Place the Donegal Catch fishcakes on a tray and place them into the oven for 30 - 35 minutes or until cooked through and hot throughout.
- For the salad, mix the diced mango, red onion, red chilli, lime zest and juice, and sesame oil together in a bowl. Divide the little gem leaves between two plates and then spoon over the salad. Add a cooked fishcake to each plate then garnish with a few coriander leaves.
- Serve the sweet chilli sauce on the side for drizzling and enjoy!