Fresh Salmon Fishcakes With Mango And Sweet Chilli Salsa

FOR THE SALSA
1 md Mango
1/2 Red onion; finely chopped
1 Cm fresh ginger
Juice and zest of 1 lime
1 tb Sweet chilli sauce; optional

1 Place the salmon in a shallow frying pan and pour in enough water to come
halfway up the sides. Simmer for about five minutes until the fish is just
done.

2 Remove the root and trim the top of the spring onion. Cut in half across,
cut lengthways into thin strips and place into iced water. Set aside and
leave until the strips have curled. Use for a garnish.

3 Drain the potatoes and mash with the butter. Grate the zest from the
lemon and squeeze the juice. Add 1 tbsp juice to the potatoes with the
lemon zest and fish sauce, if using.

4 Drain the salmon and transfer to a bowl. Remove the skin and bones,
gently flake the flesh and stir into the potatoes. Chop the coriander to
make 2 tbsp. Stir 1 tbsp into the fish cakes with the seasoning. Set the
other tbsp aside for the salsa.

5 With floured hands, divide the mixture into four equal-sized balls.
Flatten and form into fish cakes.

6 Place the seasoned flour onto a plate and dip the fish cakes in it to
cover both sides. Heat the oil in a frying pan and fry the fish cakes for
5-6 minutes, turning once.

7 For the Salsa: Peel the mango. Slice the flesh from either side of the
stone and cut into small dice. Peel and finely chop the fresh ginger.

8 Combine in a bowl with the chopped onion, lime zest and juice, sweet
chilli sauce, if using, and the reserved coriander.

9 Serve two hot fish cakes per serving on top of the mixed leaves with the
salsa spooned on top. Decorate with the curled spring onion strips.