Irish Haddock Chilli & Ginger Fishcakes with Thai mango salad
- 35 minutes
- 2 people
Our NEW Irish-caught Haddock Chilli and Ginger Fishcakes work perfectly as a work-from-home lunch or midweek dinner served with an easy-to-make mango salad. Our Fishcakes are bursting with flavour, crispy on the outside and packed full of tasty ingredients on the inside, and because they are suitable for the air fryer, this recipe can be whipped up in minutes. If you make this yourself, let us know what you think and tag us, we love to see your creations.
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Ingredients
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
Instructions
- 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!
