VIETNAMESE FISH CAKES WITH SOUR MANGO AND MINT DIP

There was this Vietnamese Fish Cake recipe lying in my folders for ages.  I think I picked it up from some magazine and have been eyeing a way to recreate it in my own way.  The original recipe called for raw Mackerel … I honestly couldnt think of deboning the fish – I would have gone old.  You know I am the lazy quick-fix kinds.  So I reached out to my favourite tuna cans and here’s what I got.

Prep Time – 15 minutes

Cooking time – 10 minutes

Makes –  20 cakes / cutlets

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Ingredients

For the fish cakes

2 cans of Tuna in spring water well drained

Fresh bread crumbs from 4 wholewheat bread

4 spring onions chopped finely the bulb and leaves

half  a red bell pepper finely chopped

2 cloves garlic grated fine

2 tbspn fish sauce

For the dip

1 raw mango

a handful of mint leaves

3 green chillies

a small piece of ginger

 

Method

In a bowl mix in all the ingredients very well along with little salt

Then using a blender blend it into a paste to ensure that you get smooth silky cakes

I used a non stick pan with just tiny drops of olive oil to toast these cakes

You could even bake them in a hot oven about 180deg cel for about 10-12 minutes.

For the dip just blend everything in the blender along with salt

To assemble I placed one cake and topped with a spoonful of dip and some finely chopped onions.

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2 Responses to VIETNAMESE FISH CAKES WITH SOUR MANGO AND MINT DIP

  1. Seema Singh

    Its lovely. It reminds me of Sushmita my bengali friend in Delhi. She used to make these cutlets with local fishes in Delhi. She introduced me to fish eating . Easy way to remove bones from fish is cook them and sqeeze it in a fine cotton cloth .

    • lifespice

      Wow. Never thought of it. I find using tuna in a can so convenient to make appetizers. But this idea sounds wonderful. Will try it. Thank you.

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