Fish Cakes with Avocado Topping

Ingredients

• 2 slices of toast bread
• 60 ml hot coconut milk
• 1 chili pepper
• 500 g light fish fillet (e.g., red sea bream)
• 100 g large shrimp (pre‑peeled and deveined)
• 2 shallots
• 50 ml sesame oil (light)
• 1 egg
• 1 tbsp freshly chopped coriander leaves
• 1 tbsp breadcrumbs (as needed)
• Salt

Instructions

1. 1.

   For the salsa, peel the mango, cut the flesh away from the pit and puree. Halve the avocado, remove seed and skin, cube the flesh. Drizzle with lime juice. Peel and finely chop the onion. Wash, trim, halve lengthwise and finely chop the spring onions. Rinse the chili, deseed if desired and finely chop. Combine mango purée, avocado, both onions, chili, ginger and coriander leaves; season with brown sugar and salt.

2. 2.

   Soak the toast bread in coconut milk. Wash, trim and finely chop the chili pepper. Rinse the fish fillet and shrimp, pat dry and finely chop. Peel and finely chop the shallots; sauté them in 1 tbsp oil until translucent. Mix together with the egg, coriander, crumbled toast and chili into the fish mixture. If the batter is too loose, fold in breadcrumbs. Season with salt.

3. 3.

   Shape small patties from the mixture and fry in hot oil in a pan for 3–4 minutes per side until golden brown. Serve each patty garnished with a spoonful of salsa.