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    Crab & Ricotta Fish Cakes W Mango Salsa


    Source of Recipe


    australian women's weekly

    List of Ingredients




    3 chopped spring onions
    500g shelled crab meat
    1 cup fresh bread crumbs
    500g fresh ricotta
    2 tablespoons mango puree
    lemon juice
    Worcestershire sauce
    tabasco sauce

    For the salsa:
    1 fresh mango
    red chilli
    Spanish onion
    chopped coriander
    olive oil
    white wine vinegar

    For the garnish:
    rocket lettuce

    Recipe



    Gently crumble ricotta and mix with cooked de-shelled crab meat. Fold in mango puree and spring onions. Add a little Worcestershire sauce, lemon juice and Tabasco. Fold together and form patties. If too wet, add some fresh breadcrumbs. Roll patties in breadcrumbs and gently fry until golden brown. Heat in oven if required.



    For the salsa:
    Dice the mango. Finely dice the red chilli and Spanish onion. Chop the fresh coriander. When all is diced, toss together and mix with olive oil to bind. Add a little vinegar to give a bit of bite.

    Place patties on plate with salsa around sides and rocket on top.

 

 

 


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