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Thai Fish Cakes with Mango Salsa

Course Main Course
Cuisine American
Keyword Seafood


  • 1 egg
  • 1 ripe mango
  • 1 green onion finely chopped
  • tsps red chili paste
  • 1.76 oz ground coconut
  • Food processor
  • 3 tbsps fresh coriander or flat-leafed parsley
  • Juice and zest of 1 lime
  • 0.6 lb white fish fillets cod/tilapia/pangasius/pollack


  • 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.