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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.