Thai fishcakes with mango rice and sweet chili sauce

Tasty and mildly spicy fish cakes served with sweet mango rice is a must try if you haven’t yet.
1 kg/1 lb Pollock or any other white fish cut into small cubes
1/2 chopped onion
2 teaspoons grated ginger
1/2 lime
2 tablespoons chopped cilantro
2 tablespoon chopped parsley
4 cloves minced garlic
finely chopped chili( use as much as you want)
1/2 teaspoon sugar
2 tablespoons soy sauce
 –
Combine everything in a food processor and chop to a mince.
Make patties and fry in a pan with some oil.
Eat this with a light green salad, rice with mango and sweet chilli sauce. If you want to make the sweet chilli sauce yourself look HERE for recipe. Super easy and quick to make
For 2 cups of cooked rice I use
1 sweet ripe mango that is still a little firm.
Cut the mango in little cubes and mash 1/4 of it add the rice to the mango an mix.

 

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