Cod Cakes With Mango Sauce

The Anti-Inflammatory Kitchen Cookbook

Posted by Sterling Publishing

About

You can make these tasty, tropical fish cakes with cod or haddock, and they come together quickly with a food processor. The mangos, peppers, and scallions brighten up the white fish and add lots of vitamins to this recipe.

DAIRY FREE • HIGH PROTEIN • SUPERFOOD
PREP TIME: 15 minutes • COOK TIME: 20 minutes • TOTAL TIME: 35 minutes

Makes 6 small cakes

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You Will Need (14 things)

  • ¼ cup Fresh Mango cubes
  • 1⁄8 cup sliced Red Bell Pepper
  • 2 Scallions
  • 1 lbs Cod or other whitefish
  • 1 Egg
  • 1 pinch Salt
  • ¾ cup Crushed crispy rice Cereal , divided
  • 2 tbsp Extra-light Olive Oil

  • Mango Sauce

  • 1 cup Frozen or fresh Mango , chopped
  • ¼ cup Chopped red, orange, or yellow Bell Pepper
  • 2 Scallions
  • ¼ cup Water
  • 2 tbsp Extra-light Olive Oil

Steps (2 steps, 15 minutes)

  1. 1

    1. Preheat the oven to 400°F.
    2. Prepare the mango cubes and red pepper and chop the scallions.
    3. In the bowl of a food processor, add the mango cubes, bell pepper, and scallions. Pulse until they break into small pieces.
    4. Add the cod and pulse until the fish breaks up but doesn’t form a paste.
    5. In a medium bowl, thoroughly combine the fish mixture, egg, salt, and 1/4 cup crushed crispy rice cereal.
    6. Form the fish batter into 6 small cakes and dredge each in the remaining 1/2 cup crushed cereal.
    7. In a skillet over medium heat, add the olive oil and cook the cakes for about 3–4 minutes on each side, until golden.
    8. Place the cakes on a baking sheet and bake them for 10 minutes or until the middles completely cook through.
    9. While the cakes are baking, make the Mango Sauce.
    10. Serve the cakes on a bed of greens with your favorite veggies.

    Tip
    Crush the crispy rice cereal in a resealable plastic bag either by hand, with a meat tenderizer, or with a rolling pin until it forms fine crumbs.

  2. 2

    Mango Sauce
    This quick sauce creates the ultimate flavor boost to any meal.

    CROWD PLEASER • FAST • LOW CAL • VEGAN
    PREP TIME: 5 minutes • COOK TIME: 10 minutes • TOTAL TIME: 15 minutes

    Makes for servings, 1 ½ cups

    1. Prepare the mango and bell pepper and chop the scallions.
    2. In a small pot over medium heat, simmer all ingredients for 5–10 minutes, until the vegetables become tender.
    3. Transfer ingredients to a blender and blend until smooth.

    Tip
    You can freeze the sauce in ice cube trays for up to
    3 months.