Fish Cakes with Mango Salsa

Cod fish cake seasoned with sazon seasoning and lemon and served with a mango salsa.

Total Time:
1 hour

Servings:
6

Ingredients

½ cup buttery round cracker crumbs

2 teaspoons sazon seasoning

1 teaspoon dry mustard

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon fresh ground black pepper

½ cup divided red onion finely chopped

½ cup divided red bell pepper finely chopped

1 tablespoon grated lemon peel

2 eggs beaten

2 tablespoons butter melted

1 pound cod fillets poached crumbled into small pieces

All-purpose flour as needed for dusting

vegetable oil for frying

2 cups DOLE Chef-Ready Cuts Mango Cubes partially thawed

¼ cup poblano pepper chopped

2 Tablespoons fresh cilantro finely chopped

2 Tablespoons fresh lime juice

1 teaspoon kosher salt

¼ teaspoon ground cumin

Combine cracker crumbs, Sazon seasoning, dry mustard, smoked paprika, garlic powder, pepper, 1/4 cup red onion, 1/4 cup red pepper and lemon peel, in bowl.
Add eggs and butter,mixing to blend. Mix in cooked fish.
Using a #30 scoop, measure out portions. Form into round cakes about 1/2 inch thick. Lightly coat fish cakes with flour. Place on rack in half-sheet pan and refrigerate for 30 minutes.
Heat oil in large skillet, about 1/8th-inch deep. Cook fish cakes until lightly browned, turning once. Drain on paper towels. Serve with Mango Salsa.
Mango Salsa: Combine Mango Cubes, 1/4 cup finely chopped red onion, 1/4 cup finely chopped red bell pepper, poblano pepper, chopped fresh cilantro, fresh lime juice, kosher salt, and ground cumin, in bowl. Cover; refrigerate at least 1 hour before serving.