Thai Fish Cakes with Mango Salsa

Peel the mango and cut it into small cubes., then mix the mango cubes with ½ tsp red chili paste, 1 tbsp coriander, and the juice & zest of half a lime in a bowl .

Smash the fish in the food processor, then mix it with 1 egg, 1 tsp salt, the remaining lime zest, red chili pastes and the lime juice. Next, mix again with the remaining coriander, the green onion and 2 tbsps ground coconut.

Put the remaining ground coconut on a soup plate. Divide the fish mixture into 12 portions,then shape them into round cakes and coat them with the remaining ground coconut.

Select the preset program of Preheat to preheat the air fryer.

Brush one side of the fish cakes with oil, then place 6 fish cakes into the preheated air fryerwith the oil side facing down.

Select Preheat program again, set the temperature to 350℉/180℃ and the time to13-18 minutes, then press Start/Stop to cook. Fry until golden brown on one side, then flip over to cook again with the same temperature and time. Fry the remaining 6 fish cakes in the same manner.

Serve the fish cakes with the mango salsa.