Fish Cakes & Mango Chutney

This was the first recipe I cooked when my husband was diagnosed with high blood pressure. It has all the fresh ingredients that can help you to lose weight and reduce high blood pressure. Also, you can find this type of recipes in the cholesterol charity: www.heartuk.org.uk/UCLP I hope you try this recipe for lunch or dinner.

For the fish cakes, you will need 300g of mackerel coarsely mashed, 250g of cooked potatoes, 1 red onion chopped, a small bunch of coriander leaves chopped, 2 tablespoons of lime juice, 2 tablespoons of baking soda, 1 egg, a pinch of ground nutmeg and a pinch freshly ground pepper and sunflower spray oil.

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For the Mango chutney, you will need 2 red onions roughly chopped, 1/2 red chili pepper seeded and finely chopped, 2 fresh mangos, 4 springs coriander finely chopped, 70ml cider vinegar, 3 tablespoons of honey and 2 tablespoons of lime juice.

Coarsely mash the mackerel and cooked potatoes then mix the chopped onion, coriander, lime juice and baking soda. Add the egg and season with nutmeg and pepper. Knead the mixture into flat round shapes. Fry them with sunflower spray oil for 5 minutes on each side or you can bake them in a tray with parchment paper for about 15 to 20 minutes.

Place all the ingredients for the mango chutney in a saucepan except the lime juice and bring to the boil. reduce the heat low and gently simmer for 20 to 25 minutes, stirring frequently. take off the heat and add the lime juice.

Transfer the fish cakes onto serving plates and serve the mango chutney on the side. Remember you can add cod or salmon into the mix of the fish cakes for extra flavor. Please share your comments and Follow me on https://thepocketbook.blog