Fish Cake Tacos
INGREDIENTS
MAKES 12 cakes COOKING + REFRIGERATION TIME 50 mins
400g white fish fillets, skin removed (I used barramundi)
1 large egg
1/2 red chilli
6 shallots
1 bunch coriander
1 firm mango
200g cherry tomatoes
2 limes
Sea salt
Extra virgin olive oil
To serve:
Small tortilla wraps (15 cm wide)
Greek yoghurt
METHOD
Finely chop fish (very finely, it will be a bit fishy but push through!), 3 shallots, 1/2 the coriander (incl. stems) and chilli. Mix together in a bowl with the egg and a generous pinch of salt. Alternatively you can throw all of these ingredients in a food processor and pulse until a rough mixture.
Roll mixture into 12 small balls and place in the refrigerator to firm up for atleast 30 minutes (or the day before).
On a clean cutting board, finely chop the mango, cherry tomatoes and remaining shallots; toss together in a bowl with a pinch of salt and the juice cof 1 lime; set aside.
Heat a large fry pan with 1 tbsp. olive oil to a medium to high high. Once the oil is hot pan fry the fish cakes in batches on both sides for 2-3 minutes or until golden and cooked through. Transfer to a plate with kitchen paper.
Serve fish cakes on warm tortilla wraps with Greek yoghurt, salsa, remaining coriander leaves and wedges of lime
GEORGIE’S TIPS
Chopping the fish finely enough will ensure the cakes don’t fall apart when you fry them.
The fish cakes can be stored in the refrigerator for 2 days.
Serve the fish cakes with the salsa and some green leaves for an alternative to tortillas.
